Baked Tomato Rice with Vegetables
Baked Creamy Chicken Penne
Cream of Mushroom
Boneless Chicken Thigh
Marinade for Chicken
Slice the chicken into strips, mix with marinade and set aside for 15 minutes.
Boil a pot of water and add 2 tsp salt. Cook the penne by following the packaging instruction minus 2 minutes. Drain and place it on baking tray.
Slice the eggplant. Cut mini pepper into cubes and slice the onion.
Add 1 tbsp oil on frying pan under medium heat. Then add garlic, beaten egg and rice, stir fry for 3 minutes and place them on another side of the baking tray.
Add 1 tbsp oil on the same pan and pan-fry the eggplant until it is softened. Then stir fry the mini pepper as well.
Pour in Campbell’s Tomato Bisque Condensed Soup and simmer for 3 minutes. Pour the tomato sauce with vegetables on top of the rice.
Heat another pan and add onion & chicken on it. Then stir fry with black pepper until onion is softened.
Pour in Campbell’s Cream of Mushroom Condensed Soup and 30ml water and mix them well. Cook for 5 minutes under medium heat. Place the sauces and chicken on top of the penne.
Sprinkle with Mozzarella Cheese and bake in a preheated oven for 15 minutes at 200°C. Ready to serve.
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