Chicken Macaroni

Chicken slow-cooked with garlic, bell pepper, paprika and tomato purée until tender, then tossed with whole wheat macaroni. The tomato gives it a gentle tang, the kind of sour flavour Richberry loves to play with.

Total time: 6 hr 15 min
Servings: 4
Calories per serving: ≈ 480

Real ingredients
Sour turns sweet
Made to share

White plate of macaroni in tomato sauce with scrambled egg, peas and red chilli strips beside a lettuce leaf — Saucy. Tangy. Comforting.

Ingredients

12 oz chicken pieces
12 oz whole wheat macaroni
1 bell pepper chopped
2 cloves garlic, minced
½ cup tomato purée
1 tablespoon paprika
1 teaspoon salt
¼ cup almond milk
Oil for frying

How to make it

Fry the garlic
Heat a little oil in the slow cooker on its sauté setting (or in a small pan) and fry the garlic until fragrant.
Slow-cook the chicken
Add the chicken, bell pepper, tomato purée, paprika, salt and almond milk. Cover and cook for 6 hours.
Add the macaroni
Towards the end, boil the macaroni in salted water until al dente, drain and stir it into the chicken and sauce. Serve hot.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry