#Chill Weekend

Baked Red and White Spaghetti Rice

Servings For 4
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Baked Tomato Rice with Vegetables
10.5oz Campbell’s
Tomato Bisque
Condensed Soup
1 can
Eggplant 1 pc
Mini Pepper 4 pcs
Egg (beaten) 1 egg
Cooked Rice 3 bowls
Garlic (chopped) 2 cloves
Olive Oil 1 tbsp
Baked Creamy Chicken Penne
10.5oz Campbell’s
Cream of Mushroom
Condensed Soup
1 can
Boneless Chicken Thigh 250g
Onion ½ pc
Penne ½ pack
Shredded Mozzarella
Olive Oil 1 tbsp
Salt 3 tsp
Black Pepper 1 tsp
Water 30ml
Marinade for Chicken
Salt 1 tsp
Thyme A pinch
Black Pepper 1 tsp
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.

May consider using chopped cauliflower to replace rice/ zucchini noodles to replace penne. You can feel full without absorbing any carbohydrates.

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