Velle Can Cook - Spaghetti with kaarage chicken and edamame peas

1. Cook pasta in boiling water with a dash of salt and olive oil for 13-15mins. While the pasta is cooking, defrost edamame peas in a bowl of boiling water.
2. Air Fry Karaage chicken for 15mins
3. Drain pasta and open a can of campbell chicken soup. Stir pasta and campbell chicken soup in a saucepan.
4. Put on medium heat till campbell soup thicken and smooths.
5. Serve with edamame peas, karaage chicken, bacon bits and grated cheese.