Chicken Pasta / Macaroni

Pastas are the staple food of traditional italian cuisine. There are so many varieties of preparing pasta. If you crave for something saucy to eat and easy to cook dinner, just go for this recipe. Although it is creamy and saucy, I have added an indian touch to it, which enlightens the food. Because i love the indian touch added to the international cuisines. Kids will love this. I have used boneless chicken cubes for this recipe. You can even add minced chicken or minced beef. This pasta can be served as dinner or breakfast.

Preparation Time: 10 mins
Cooking time: 25 mins
Serves: 3

Ingredients:

Pasta/Macaroni- 3 cups
Tomato- 1
Capsicum- 1
Turmeric powder- 1 tsp
Fennel powder- 2 tsp
Coriander powder- 1 tsp
Garam masala- 1 tsp
Butter as needed
Soy sauce- 1 tsp(optional)
Ketchup- 3 tbsp
Coriander leaves for garnish


To marinate:

Chicken- 100 gm boneless cut to small pieces
Ginger Garlic paste- 1 tsp
Chicken 65 masala- 3 tsp
Salt to taste

Procedure:

1. Prepare all your ingredients needed for cooking. You can use macaroni of any shape. I have used the shell shape.

2. Marinate the chicken with the ingredients given under "To marinate". Let it rest till you chop your veggies.

3. Chop the tomato and capsicum.

4. In a kadai, heat a cube of butter.

5. Add in the chopped capsicum and saute well. Then add the chopped tomatoes. Saute for few minutes.

6. Now add the marinated chicken and mix well.

7. After the chicken oozes out little water and cook on its own, Add the spices and salt needed. Please note that we will add salt to pasta also, so add very little salt at this stage.

8. Add the chopped coriander leaves and mix it.

9. Simultaneously, In another vessel, boil lots of water and add salt to it. Once it reaches rolling boil, add in the pasta. Or cook it as per the package instructions.

10. Check in between whether the pasta is cooked completely. You could find the increase in size of the pasta. When you cut the pasta in halves, you should not find it raw in between.

11. Drain the excess water and add a tbsp of oil to it, So that the pasta doesn't stick to one another. Now add the pasta to the cooked masala mixture.

12. Add the ketchup and adjust the salt to taste.

13. Mix it well and keep it in a low flame for two minutes. If you don't want your pasta to be dry, then add less than 1/2 cup of coconut milk or water. It is completely optional.

Sprinkle some cheese on the top and serve it hot.

Note:
Instead of marinating the chicken pieces with chicken 65 masala, you can even marinate with the combination of chilli powder, turmeric powder, fennel powder and garam masala.