
Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly.
Add your cream, stock and macaroni.
Cook on low for 20 minutes. Add your cheeses, stir to combine.
Top with roasted peppers and parsley.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family tree