Stir-Fry Chicken & Egg Cocciolette Pasta with Quebec Vegetables

Servings: 4 Portions

INGREDIENTS

250g Cocciolette pasta (or small shells)
135g Chicken breast, cut into thin strips
3 Large eggs (approx. 135g)
1 Medium carrot (120g), julienned
1 Yellow onion (120g), thinly sliced
3 Stalks green onion, chopped
4 tbsp Canola oil, divided
1 tsp Salt
1/8 tsp Black pepper

INSTRUCTIONS

1. Boil the Pasta
Bring a large pot of salted water to a boil. Add the cocciolette pasta and cook for 8–10 minutes (or according to package instructions) until al dente. Drain and set aside.

2. Sear the Chicken
While the water boils, heat 1 tbsp of canola oil in a large pan or wok over medium-high heat. Add the chicken strips and sauté for about 8 minutes until golden brown and cooked through. Remove from the pan and set aside.

3. Prepare the Egg Ribbons
Wipe the pan clean if needed. Whisk the eggs in a small bowl. Heat 1 tbsp of canola oil over medium heat and pour in the eggs to create a thin omelet.
Cook for 3 minutes per side until solid. Remove from the pan, let cool slightly, roll it up, and slice into thin strips.

4. Stir-Fry the Aromatics
In the same pan, heat the remaining 2 tbsp of canola oil. Add the sliced onions and stir-fry for 1–2 minutes until fragrant and translucent. Add the julienned carrots and stir-fry for another 2 minutes until slightly softened.

5. Combine and Toss
Add the cooked pasta, chicken, and egg strips back into the pan. Season with salt and black pepper. Stir-fry everything together for 5 minutes, allowing the flavors to meld and the pasta to get slightly crispy.

6. Garnish and Serve
Toss in the chopped green onions for a fresh crunch. Serve hot and enjoy!