Ingredients

600 g chicken fillets, cubed

3 teaspoons Vegeta Chicken Stock Powder

½ teaspoon cajun pepper

20 g honey

1 cup water

2 tablespoons cooking oil

100 g carrot, cubed

50 g celery root, cubed

50 g celery stalk, cubed

300 g spaghetti

2 tablespoons soy sauce

pinch salt

2 tablespoons parsley, chopped

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 60 min

• 1 Sprinkle 2 teaspoons of Vegeta Chicken Stock Powder and cajun pepper over the chicken.
• 2 Combine mustard and honey and spread over the chicken. Let marinate for 2 hours.
• 3 Liquid stock: to 1 cup of boiled water add 1 teaspoon of Vegeta Chicken Stock Powder and cook for 5 minutes. Remove from the heat and set aside.
• 4 When the 2 hours of marinating are complete, heat up the oil in a deeper pan and fry the chicken.
• 5 Add the vegetables and ½ cup of prepared Vegeta Chicken liquid stock. Simmer on mild heat until the meat and vegetables soften.
• 6 Separately cook spaghetti in boiled salted water. Drain pasta and add to the pan with the chicken. Add the rest of the liquid stock, soy sauce and cook another 5 minutes.
• 7 Sprinkle with parsley and serve.