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Tempo de preparo

30 min(s)


10 servings

Elen Caroline

  • Ingredients
  • Recipe
  • liter of water1 l
  • Packet of spaghetti noodles.1 kg
  • Salt to taste
  • Cooked shredded chicken to taste
  • A little oil1 to taste
  • Spoon of margarine1 tablespoon
  • Large onion1 to taste
  • Ripe tomatoes2 to taste
  • Coriander1 pint
  • Can of tomato paste1 can(s)
  • Can of corn1 can(s)
  • Can of Peas1 can(s)
  • Cheese to taste
  • Ham to taste
  • grated cheese1 cup
  1. Bring the salted water to a boil.
  2. Meanwhile, prepare the sauce.
  3. When the water boils, add the macaroni and let it cook for 10 minutes.
  4. Then drain the noodles and wash with cold water.
  5. Sauté the already cooked pasta in 1/2 spoon of margarine and then add it to the sauce. Stir very well so that all the pasta is browned.
  6. SAUCE
  7. Cut the onion and tomatoes (seedless) into medium pieces.
  8. Put a little oil and 1/2 spoon of margarine in a frying pan, let it heat up. Add the onion.
  9. When the onion is wilted, add the tomatoes and cilantro, stir and let it cook for a little longer.
  10. Stir in the tomato paste, turn off the heat and let it cool.
  11. After cold, beat everything in the blender until it becomes a homogeneous sauce.
  12. Put it back on the fire, to boil along with the corn, the pea and the shredded chicken.
  14. Grease a refractory with margarine and intersperse 2 or 3 layers of macaroni, ham and cheese.
  15. Place some grated cheese on top and place in a preheated medium oven for about 10 to 15 minutes.
  16. Serve it hot.

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