Spicy Chicken Roast Pasta (Indo Italian Style)

I am super excited to share this recipe. Because the full work for this recipe is done by my husband. The preparation, cooking, clicking photos, editing the recipe all done by my dear husband 🙂 My work was to just post it in the blog. Pasta came out really tasty and had an Indian touch to it. Now Abey has decide to try foreign recipes with an Indian touch for the blog.  Keep checking this space for delicious recipes 🙂

 

Spicy Chicken Roast Pasta Recipe

Ingredients: (Serves 2-3)

• Pasta – 200g
• Water – 2 L
• Boneless chicken – 1 ½ cup (cubed)
• Ginger garlic paste – 3 tsp
• Chilli Powder – 1 ½ tsp
• Oil – For roasting chicken
• Ready to make Soup powder – 1 packet (60g)
• Salt

(Note: 1 cup = 250 ml
We used Knorr Thick white onion soup 60 g packet)

 

Method: (With Step-by-Step Pictures)

Boil 2 L of water in a deep bowl. Adding some salt to the water while boiling will ensure that the pasta will absorb some of it. When water starts to boil well, add pasta.
After adding pasta, it’s important to stir continuously. This will ensure that the pasta won’t stick together.
Cook for 8-10 min or till pasta is cooked well – one will come to know it is well cooked by tasting it.

 

Drain the water and keep the pasta aside.

 

Marinate the chicken pieces with ginger garlic paste, chili powder and salt.

 

Shallow fry the same and keep it aside.

 

Make the soup to thick consistency (We used Knorr thick white onion 60g pack. The contents of the pack was added to 850ml of water and was cooked in low-medium flame till the soup becomes thick. Make sure to stir continuously)

 

In a baking tray take the cooked pasta.

 

On the top of it add the roasted chicken pieces.

 

Pour the cooked soup on the top of it.

 

In a 180 Deg C pre heated oven, bake the same for 10- 15 mins. Serve hot.

Also check out Chicken Fried Rice and Veg Fried Rice

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