Spiral Veg-Chicken Pasta

Pasta and left overs go well with each other. Especially when we homecooks, dont feel like being in the kitchen for longer times. I had many left over cut vegetables and some chicken in the refrigerator, so I thought of preparing a simple one dish meal adding pasta to it.

Spiral Veg-Chicken Pasta

You can enjoy this it at lunch, dinner or even at breakfast. You can even pack it in a lunch box and have this healthy and filling meal for lunch. Here goes the recipe:

Spiral Veg-Chicken Pasta

Serves : 3

Ingredients:

• Canola Oil – 2 tbsp
• Chicken breast pieces – 250 gms, cut into 1 or 1 1/2 cm cubes
• Yellow Onion – 1 cup, finely chopped
• Ginger Garlic paste – 1 tsp
• Baby Carrots – 3/4 cup, sliced thinly
• Green capsicum – 3/4 cup, chopped
• Red capsicum – 3/4 cup
• Cabbage – 3/4 cup
• Tomato Paste – 1 tbsp
• Water – 2 cups
• Maggi Chicken Bouillon-Halal -2 cubes
• Dry roasted Coriander seed powder – 1 1/2 tsp
• Cilantro – for garnish
• Spiral pasta – 250 gms

Method:

To Prepare the Pasta Sauce-

• In a pan on medium heat, pour oil and put the cut chicken pieces. Stir fry it for 5 minutes.
• Now add the chopped onion. Fry it till it is translucent in colour. Then add ginger garlic paste and stir it well for 2 minutes or so.
• Add all the cup vegetables and sprinkle a little bit of salt over it, maybe a big pinch, just to enhance the colour of the veggies. Stir fry the contents in the pan for about 5-7 minutes. Then add the tomato paste, water and the cubed chicken stock. Break the cube once it softens up and mix well.
• Cover the pan so the the chicken and vegetables soften up and absorb the flavours. The pasta sauce is ready.

To prepare the Pasta Dish-

• Prepare the Spiral pasta according to the instructions on the package.
• When you drain the pasta once it is done, reserve a cup of water and drain off all the remaining pasta water.
• In a bowl at medium heat, pour the earlier prepared pasta sauce, the reserved cup of pasta water, and the drained pasta.
• Mix well to coat the pasta with the sauce. Cover and simmer for about 2 minutes.
• Sprinkle with fresh coriander powder and garnish with fresh coriander/cilantro leaves and serve hot.

This recipe goes to Ruth hosting Presto Pasta Nights every friday, with the theme as to send her pasta recipes every week. I really liked her theme and the idea because, i cook pasta every weekend, and i look forward to try out different and new recipes of pasta dishes everytime. Her blog will surely help me  Thanks Ruth !

Interesting Read: Do you know your pasta shapes?

Luv,
Mona

This is one of my favourite salads I had got hold of sometime back. I actually found the recipe in one of the Sun-Maid recipe books and thought of sharing with you guys. There are a lot of proteins in a contrast of textures in this recipe. The raisins add a sweet, chewy accent to crisp apples, and almonds add crunch to the whole grain pasta. A hearty, all in one salad perfect for a summer lunch or dinner. Enjoy the Salad.

Raisin and Red Apple Chicken Pasta Salad

Makes: 4 servings

Ingredients:

Whole wheat pasta – (any of your choice) 2 1/2 cups
Chicken breast – 2 cups, cooked and cubed
Raisins – 1 cup
Red Apple – 1, cored, cubed
Green Onions – 2, sliced
Mayonnaise – 1/3 cup
Honey – 2 tbsp
Dijon Mustard – 1 tbsp
Almonds – silvered and toasted, 1/4 cup

Method:

• Cook pasta as directed on box, drain and rince with cold water.
• Combine cooked pasta, chicken, raisins, apple and onions in a large bowl.
• Combine mayonnaise, honey, and mustard in a small bowl.
• Add to pasta and toss to coat. Serve immediately or refrigerate 1 hour or unto overnight to bleand flavours.
• Top with almonds just before serving.

Luv,
Mona