3 tbsp UFC HAPI FIESTA Vegetable oil 200ml
1/2 cup water
1/2 tsp LASAP rock salt 500g
1/2 tsp UFC ground black pepper
1/4 cup PG Fresh parsley chopped
1 tbsp PG Fresh garlic minced
1/2 pack DEL MONTE Spaghetti 900g, cooked as per package direction
1/4 cup MARCA PINA parmesan cheese 227g
2 pouch DEL MONTE Carbonara Spaghetti Sauce 400g
1 cup PG Fresh bell pepper, red cut into strips
1 whole MAGNOLIA Chicken, cook roasted & shredded, reserve juice from chicken
1 cup NESTLE All Purpose cream 250ml
1 tbsp GF lemon juice & zest

1. 1. In a pan, put UFC Hapi Fiesta vegetable oil and sauté PG red bell peppers then set aside.
2. 2. Using the same pan, sauté PG garlic until aromatic. Add the MAGNOLIA roasted chicken and sauté for 1 minute.
3. 3. Add DEL MONTE Carbonara Sauce, water, and reserved chicken juices. Bring to a boil then turn down to simmer for 5 minutes. Turn off the heat then add NESTLE all purpose cream. Season with GF lemon juice, lemon zest, LASAP salt, and UFC pepper.
4. 4. Toss the cooked DEL MONTE Spaghetti, half of the sautéed bell pepper, and sauce. Transfer into a serving dish. Garnish with remaining bell peppers, MARCA PINA parmesan cheese, and parsley.