GWJamaica Cook Book

Ingredients

1 lb chicken breast
1 tbsp garlic powder
1 tbsp fachoy soy sauce
2 tsp Caribbean traditions chicken seasoning
3 stalks callaloo
1 medium sweet pepper
6 oz. carrots, julienne
1⁄4 cup vegetable oil
8 oz elbow macaroni, (boiled)

Preparation

Cut chicken breasts into strips. Season with garlic powder, soy sauce and chicken seasoning. Set aside. Strip, wash and shred callaloo. Cut sweet pepper and carrots into julienne strips. In a large skillet, heat 2 tbsp vegetable oil, add julienne carrots, sweet pepper and cut-up callaloo and sauté. Remove from pot and set aside. our remaining oil into same pot, heat well. Add chicken strips and stir fry. Return vegetables to the pot, add boiled macaroni and stir well.