100 grams Elbow Macaroni, boiled al dente
2 cups shredded chicken breast (set aside excess chicken broth)
1/2 cup diced carrot
1/2 cup diced red bell pepper
1/2 cup diced celery
2 cups cabbage, sliced thin
1 small onion, minced
5 pieces garlic cloves, minced
2 pieces Knorr chicken cubes
2 tablespoon olive oil
1 cup evaporated milk
salt and ground black pepper to taste
Saute garlic and onions till caramelized in olive oil.
Add carrots, bell pepper, celery, chicken stock cubes and chicken breast.
Add water and bring to boil. Season with salt and ground pepper.
Add elbow macaroni. Bring to boil for few minutes.
Add evaporated milk and simmer for few minutes.
Add cut cabbages. Remove from heat and serve hot.