Recco Chicken Pasta
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.
Recco Chicken Pasta



  • 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.


  • 3 cups of cooked pasta / I used penne for the boys and low carb spinach and cauliflower noodle for myself


  • 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


Sauce Method

  1. 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.
  2. Now add all the sauce ingredients except the fresh cream, leaving it to cook for 15 to 20 minutes.
  3. Add the fresh cream and chicken, cook for a further 5 minutes. Throw in chopped coriander, the pasta and sprinkle with parmesan cheese.