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Ingredients:
| 1 | pack (550 g) | MAGNOLIA CHICKEN TIMPLADOS INASAL |
| 1/4 | cup | cooking oil |
| 1 | pc (60 g) | onion, chopped |
| 5 | cloves (22 g) | garlic, minced |
| 1 | pc (100 g) | red bell pepper, cut into strips |
| 1 | pc (100 g) | carrot, cut into strips |
| 2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 | pack (250 mL) | MAGNOLIA ALL PURPOSE CREAM |
| 1/3 | cup | MAGNOLIA FULL CREAM MILK |
| 1/2 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
Procedure:
1. Pan-fry chicken in hot oil until cooked through. Set aside.
2. In the same pan with oil, sauté onion and garlic and then add bell pepper and carrot. Cook for about 2 minutes.
3. Pour in cream and milk. Season with salt and pepper. Mix well.
4. Toss in pasta and the arrange on a serving platter. Top with fried inasal.
Makes 4 servings.
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