A delicious yummy Recco chicken pasta. You could easily make this low carb with spinach and cauliflower noodles, also add some prawns instead of chicken.
Ingredients
Chicken
3 chicken breast either cubed or cut in strips
Season the chicken with crushed chilli flakes, red chilli ginger and garlic paste, chicken spice and salt. Add the chicken to a medium heated pan with butter or olive oil to cook till done.
Pasta
3 cups of cooked pasta / I used penne for the boys and low carb spinach and cauliflower noodle for myself
Sauce
2 ripe jam tomatoes peels and chopped
1 tbsp tomato paste
220 grams tomato purée that’s about 1 measuring cup
1 tbsp freshly crushed garlic
1 tbsp oregano (add according to your taste)
1 tsp kashmiri mix masala
1 to 2 tbsp chilli powder (add according to your taste)
1 to 2 chopped chillies
2 bay leave
Curry leave
Freshly chopped coriander
Parmesan cheese
2 tsp sugar
Salt and pepper
250 ml fresh cream
Method
Sauce Method
In a saucepan add the olive oil or butter on medium heat. Add the chillies, bay leaf and garlic leaving it to sizzle for a minutes.
Now add all the sauce ingredients except the fresh cream, leaving it to cook for 15 to 20 minutes.
Add the fresh cream and chicken, cook for a further 5 minutes. Throw in chopped coriander, the pasta and sprinkle with parmesan cheese.
