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Pomodoro Noodle with Grilled Chicken

Pomodoro Noodle with Grilled Chicken
Pomodoro Noodle with Grilled Chicken
  • Preparation time
    38 min
  • Difficulty Intermediate
  • Number of servings
    1
A vibrant Italian-Asian fusion dish featuring grilled chicken atop hearty noodles tossed in a rich tomato-based sauce. Loaded with fresh vegetables and layered with umami-rich MAGGI® Chicken Stock and Tomato Paste, this wholesome recipe is perfect for foodservice or bento concepts.
Ingredients
  • 350 Grams Oil
  • 180 Grams Carrot, dehydrated (Chopped)
  • 180 Grams Celery (Chopped)
  • 360 Grams Yellow Onion (Chopped)
  • 60 Grams Flour
  • 420 Grams MAGGI® Tomato Ketchup
  • 1680 Grams BUITONI Coulis de Tomate 3kg
  • 2000 Grams Water, Bottled, Generic
  • 10 Grams Black Pepper Powder
  • 30 Grams Sugar
  • 20 Grams MAGGI® Chicken Stock Cube
  • 720 Grams Noodles, Egg, Dry, Unenriched
  • 90 Grams Squash, Summer, Zucchini, Includes Skin, Raw (Yellow) (cube)
  • 90 Grams Squash, Zucchini, Baby, Raw (Green) (cube)
  • 60 Grams Eggplant (cube)
  • 60 Grams Cherry Tomatoes
  • 3 Grams MAGGI® Chicken Stock Cube (for meat)
  • 300 Grams Chicken, Ground, Raw
  • 6 Grams Parsley, Fresh
Preparation
  • 1
    Heat oil in a pan over medium heat. Sauté onion, carrot, and celery until fragrant. Add in flour and stir well until fully mixed. Add MAGGI® Tomato Paste and BUITONI® Coulis De Tomate. Stir into the sautéed mixture. Pour in water, bring to a boil, then simmer. Season with black pepper, sugar, and MAGGI® Chicken Stock. Let the sauce reduce slightly. Add in zucchini, eggplant, and cherry tomatoes. Cook until soft. Add the blanched noodles into the sauce, stir to combine.
  • 2
    Marinate the chicken using MAGGI® Chicken Stock. Grill the chicken until fully cooked and slice it into strips.
  • 3
    Assemble noodles in a plate or container. Top with grilled chicken and garnish with chopped English parsley. Ready to serve hot!
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