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1 box of 16 oz elbow noodles
1/2 Red Pepper, diced
1/2 Green Pepper, diced
1 medium Onion, diced
1 large Carrot, diced
2 stalks Celery, diced
1 1/2 tbsp fresh chopped Parsley
5 twigs fresh Thyme
1.5 cubes of Chicken Bouillon
1/2 tbsp Dash of Dacy Garlicky Onion Herb
1/2 tbsp Dash of Dacy Salt & Pepper Blend
1 tbsp Olive Oil for cooking
2 tbsp Unsalted Butter
Bring water to a rapid boil. Add pasta, follow cooking directions.
Strain pasta using cold water, set to the side to cool.
On medium/ low heat, add oil and butter in a sauce pan. Add carrots + celery then Sauté for 2 mins.
Add peppers, onion and thyme. Sauté for 3 mins. Set to side to cool.
In the same pan that you sautéed the vegetables, on medium low heat add chicken cubes. Crush the cubes into a powder form.
On low heat, add pasta.
Add cooked peppers and vegetables, mix thoroughly.
Season Pasta with Dash of Dacy Garlicky Onion Herb and Salt & Pepper Blend. Stir throughly & enjoy.
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