1. Wash potatoes and carrots, peel them, cut them into pieces, and immerse them in water.
2. Remove the stems of the kidney beans, wash and cut into sections.
3. Wash the chicken breast, cut into pieces, add salt and cornstarch, and mix well.
4. Pour the oil into the nonstick pan after heating.
5. After the oil temperature rises, add the chicken breast and stir fry continuously.
6. When the chicken breasts are cooked and browned, serve and set aside.
7. Pour 2 spoons of salad oil in the pot again.
8. After the oil temperature rises, add vegetables and stir fry.
9. After the vegetables are completely discolored, add water, cover the pot, and bring to a boil.
10. At the same time, fill half a pot of water in another soup pot and bring the pasta to a boil.
11. After the vegetables in the non-stick pan are cooked, add the butter sauce cubes and stir evenly to melt them.
12. After the cream is completely melted, add the fried chicken, mix well, and turn off the heat.
13. Remove the cooked pasta, add it to the cooked chicken and vegetable cream, and mix well.
14. Put the creamy chicken pasta on a plate.
15. Another pan-fried codfish ➕ Brie cheese salad is perfect.
