Chicken Carrots Recipe
1 large carrot
1 1/2 tablespoons vegetable oil
1 large onion, finely chopped
1 green bell pepper, garnish
1 cup brown sugar
1 cup brown sugar
2 cups rotini pasta or tabbellini
2 tablespoons olive oil
1/4 teaspoon dried minced green chile pepper
2 tablespoons dried parsley
1/8 cup chopped fresh parsley
1/8 cup shredded mozzarella cheese
1 1/2 cups diced de Havilliano cheese
1 (3 ounce) can chopped green olives, drained
Preheat oven to 350 degrees F (175 degrees C). Place the carrot in a medium baking dish. Sprinkle the oil and oil over the carrot, sprinkle with chopped onion, green pepper, brown sugar and brown sugar. Season with pepper and parsley.
Place the wheat pasta and the brown sugar mixture in a large baking dish or dish, and coat well. Place the carrots and onions over the dish. Top with the brown sugar and olive oil. Dust the cheese with parsley while serving. Pour the vegetable or vegetable oil over the finished dish and stir together with the carrot and onion mixture. Sprinkle the Cheddar cheese evenly over the stewed ingredients.