Sprinkle 2 teaspoons of Vegeta Chicken Stock Powder and cajun pepper over the chicken.
Combine mustard and honey and spread over the chicken. Let marinate for 2 hours.
Liquid stock: to 1 cup of boiled water add 1 teaspoon of Vegeta Chicken Stock Powder and cook for 5 minutes. Remove from the heat and set aside.
When the 2 hours of marinating are complete, heat up the oil in a deeper pan and fry the chicken.
Add the vegetables and ½ cup of prepared Vegeta Chicken liquid stock. Simmer on mild heat until the meat and vegetables soften.
Separately cook spaghetti in boiled salted water. Drain pasta and add to the pan with the chicken. Add the rest of the liquid stock, soy sauce and cook another 5 minutes.
Sprinkle with parsley and serve.
Serves well with fresh tomato salad.
You can also prepare this recipe in the oven.