1 box of Spaghetti Golden Harvest®
4 artichoke hearts cut in 4 pieces
10 asparagus tips
2.5oz previously cooked peas
1 teaspoon chicken soup
4 tablespoons olive oil
½ finely diced onion
1 teaspoon bird's beak chile (mexican tree chili) flakes
1 diced carrot
½ glass of water
In a pan with olive oil fry the onion, the bird's beak chile flakes, asparagus, peas and carrots.
After five minutes add the chicken soup, water and let it boil.
Add the artichokes, salt and cook for five more minutes.
Cook pasta according to package directions and drain.
In hot, mix with the season