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Ingredients:
| 2 | tbsp | cooking oil |
| 1 | pc (50 g) | onion, chopped |
| 6 | cloves | garlic, crushed |
| 1 | pc (30 g) | green bell pepper, cubed |
| 1 | pc (30 g) | red bell pepper, cubed |
| 2 | cans (150 g each) | PUREFOODS CORNED CHICKEN CLASSIC, drained |
| 1 | pack (250 mL) | MAGNOLIA ALL-PURPOSE CREAM |
| 1 | tsp | iodized fine salt |
| 1/2 | tsp | pepper |
| 1 | pack (160 g) | MAGNOLIA QUICKMELT CHEESE, grated (reserve 1/4 cup for topping) |
| 1/4 | kg | elbow macaroni, cooked according to package directions |
Procedure:
1. Heat oil in a saucepan and sauté onion, garlic and bell peppers for about 2 minutes.
2. Add corned chicken and sauté for another 1 minute.
3. Add cream, salt, pepper and cheese. Cook until cheese melts. Reserve 1 cup of sauce and set aside.
4. Mix together pasta with the rest of the sauce.
5. Transfer pasta mixture to an oven proof dish and pour over remaining sauce and cheese on top.
6. Serve as is or oven toast for 10 minutes or until cheese melts.
Makes 6 servings.
Note/s:
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