Farfalle with chicken and lecho cooked in a slow cooker is an interesting version of a delicious Italian dish. The original shape of pasta in the form of "butterflies" will surely appeal to children.
Ingredients:
- 350 g of farfalle pasta;
- 300 g chicken fillet (breast);
- 200 g of sweet lecho;
- 1 onion head;
- 1 medium carrot;
- salt and poultry spices to taste.
Preparation:
- Frozen poultry fillets must be completely thawed. Rinse the meat if necessary and then cut into small strips.
- Remove the husk from the medium onion, wash, chop finely with a knife.
- Also take medium-sized carrots, cut into long strips (for example, with a grater or a knife for Korean carrots).
- Pour any liquid oil into the multicooker bowl, add the chopped fillets here and fry the chicken pieces for 5-6 minutes using the "frying" function. The meat should be salted and seasoned to your own taste (you can take any seasonings, not necessarily for poultry).
- Put chopped onions and carrot strips to the chicken, fry the same amount. We change the function of the multicooker.
- Add lecho, stir and simmer for about 15 minutes.
- In the meantime, you should prepare the farfalle. Dip "butterflies" or as they are also called "bows" in boiling water. They are cooked for 7-8 minutes, then put them in a colander so that the excess liquid glass (rinse like ordinary pasta, no need for cold water).
- Pour pasta into a slow cooker after its contents are cooked. Mix all products gently.
- The pasta is ready to eat right away, serve hot. Note: instructions for making farfalle are on each package.
