Spagetti with Chicken Frank (15 mins dish)

Used to take me 1.5 to 2 hrs! Ha.. why? You may wonder.. such a simple dish.. but not a veteran cook and someone with passion for cooking.. it just took me that long.

After the many failed attempts and trial and error, this dish finally taste more decent and in fact, Yummy! Especially at this period when all food taste or smell too oily, fried, or "fishy"... this sour and sweet dish is very yummy for both bb and mum! :P

• Bring Water to boil
• Add in 1 teaspoon of olive oil and salt
• Add in spagetti and stir (til all noodles are submerged)
• Live to boil for another 10 mins at low heat
• Slice capsicums, tomatos and chicken franks
• Add 1 teaspoon of olive oil and throw in sliced ingredient to fry til fragrance is out
• Add in Prego sauce and stir fry
• Drain ready cook spagetti and cool with cold water
• Serve Spagetti with sauce.
  
  Cost (6 adults):


• $0.80 : Capsicum x 2 @ $0.35 per 100 g (bought at wet market, but usual price is abt $0.50 or above at supermarket)


• $5.20 : Prego x 2 bottles 397g @ $2.60 per bottle (bought at Fresh Produce Specialist, current promotion price online NTUC is $2.45, usual price $2.70)


• $2.35: Valley Chef Chicken Franks x 0.5 pack to full pack, 340g per pack @ $2.35 (free contribution from brother in law, latest price obtained from Cold Storage Online)


• $0.50 : Tomato x 3 (bought from Wet market, forgot unit price)


• $1.60 : Maicar Spagetti x 1 pack at 400g @ $1.60 (Econminimart)
  Total Cost: $10.45 ( abt. $1.80 to $2.00 per pax)