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Chicken-Style Veg Pasta

Yields1 ServingCook Time25 minsTotal Time25 mins


 1 box Fry’s Chicken Style-Strips
 30 ml Oil to fry strips
 30 ml Oil to fry frozen vegetables
 2 cups Frozen vegetables (sweet corn, carrots, baby marrows and peas)
 1 punnet Mushrooms
 1 large Onion, sliced in julienned strips
 1 tsp Rosemary
 ½ tsp dry Mixed herbs
 ½ tsp Jeera (cumin) seeds
 Salt to taste
 1 Green pepper, sliced in julienned strips
 1 Red pepper, sliced in julienned strips
 50 ml Sweet and chilli sauce
 4 Green chillies, finely chopped (optional)
 4 Stems shallot (spring onion), finely chopped
 4 cups Cooked pasta
 Dhania (coriander) to garnish

Heat 30ml of oil in a frying pan for 2 Minutes. Add in Fry’s strips and cook through until golden brown. Drain and set aside.


Heat 30ml of oil in a thick based pot for 2 Minutes. Add in frozen vegetables, mushrooms, onion, rosemary, mixed herbs, jeera seeds, and salt and cook through. Ensure that the vegetables are still crunchy. Add in the green and red peppers last. Allow to simmer for 2- 3 Minutes. Add in strips, sweet chilli sauce, spring onion and green chillies to the mixture.


Toss in the cooked pasta and stir. Garnish with dhania and serve hot.

Nutrition Facts

Serving Size 2-4