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Indulge in the nourishing goodness of Golden Penny Macaroni with yummy coconut cream.
Course lunch, Main Course
Cuisine American, Italian
Keyword Golden Penny Macaroni, Golden Penny Spreads, Golden PennySoya Oil, Macaroni
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2


  • 1 pack Golden Penny Macaroni
  • 1 cup of Coconut cream
  • 1.5 cups of Chopped Vegetable mix carrots, green, red and yellow pepper, spring onions
  • 1 medium bulb of Onion
  • 1 cup of chopped Chicken breast
  • 1 scotch bonnet pepper
  • 3 tablespoon Golden Penny Spread
  • 3 tablespoons of Golden Penny Soya oil
  • Seasoning cubes
  • 1/2 teaspoon of ginger powder or grated ginger
  • 3 cloves of garlic
  • 1/4 teaspoon of black pepper optional
  • Salt little because the butter already contains salt


  • Boil Golden Penny Macaroni with 1 tbsp of Golden Penny Soya oil and salt for 3-5 minutes till semi- soft. Strain, rinse and set aside.
  • Season the chicken breast with seasoning cubes and ginger.
  • Heat up 1.5 tablespoons of butter and 1 spoon of Golden Penny Soya Oil
  • on medium heat.
  • Stir fry the chicken breast till brown.
  • Then reduce the heat to the lowest so the chicken cooks for the
  • next 10-15 minutes.
  • In another pan, heat up the rest of the butter and the Soya oil, stir fry the garlic and onion for one minute.
  • Add the chopped vegetables, pepper and the chicken and stir fry.
  • Add seasoning cubes and black pepper. Pour in the coconut cream.
  • Add the cooked Golden Penny Macaroni. Stir till all the cream is absorbed.
  • Leave to simmer for 1-2 minutes and serve.
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