Skip to main content

Chicken Pasta | White sauce pasta

Chicken Pasta | White sauce pasta


Ingredients:

Cooked boneless chicken pieces - 1 cup
Milk - 500ml
All purpose flour - 2 tsp
Olives - 1 tbsp
carrot - 1/2 cup
Capcicum - 1/4 cup (cubed)
Sliced onion - 1/4 cup
Minced garlic - 1 tsp
Olive oil/ Oil  - 2 tbsp
Butter - 1tbsp
Oregano - 1/2 tsp
Red chili flakes - 1 tsp
Pepper powder - 1/2 tsp
Salt to taste 
Grated cheese of your choice 1 cup OR Cheese slice - 7 
Pasta of your choice - 3 cup
Water as required

Method:

1. Take a pressure cooker and add chicken, salt, pepper into cooker. Cook it for 2 whistle.
   I used boneless chicken here. You can use chicken from left over curry. Use boneless chicken in this recipe.

2. Boil water on a heavy bottom vessel . Add 1 tbsp of oil and salt into the water. Add pasta and cook as per instruction on pasta packet. Drain water and add 1 tbsp of oil and mix well. It will prevent pasta from sticking up each other.

3. Add carrots into boiling water and cook it for a minute

4. While cooking pasta, let's make sauce. Add butter into a large pan . When butter melts, add minced garlic and saute it until the raw smell of garlic gone.

5. Add onion and saute it for a minute. Add all purpose flour and saute it until the raw smell gone.

6. Add milk and bring  to boil. add carrot , capcicum, chicken,  salt , red chili flakes , olive and oregano. Mix well

7. Keep stove in lowest heat or switch off  . Add cheese slices and let it melt completely. Mix well.
 
8. Add cooked pasta and mix well.  Sauce should be coated well on each pasta.

9. Serve immediately.

Note:

1.  Always keep stove in lowest heat or switch off the flame, before adding cheese. There is a chance to separate protein content from cheese if it is exposed to high heat suddenly.
You can use any cheese that you like. Grate the cheese and add it into the sauce. Cheese has salt in it . So add salt carefully.

2. You can increase or decrease chili flakes. You can add pepper if you don't like red chili flakes.

3. If you are not using pasta , after cooking it then pour chilled water on it and toss it with some oil. It prevents pasta from further cooking by  heat inside and oil will prevent pasta to stick each other.

4. I used farfalle type pasta here. Also known as bow-tie or butterfly pasta, farfalle is perfect for cream-based sauces or in pasta salads. This pasta is said to date back to the 1500s, originating in Northern Italy. You can use any type of pasta that you like.

6. You can add  broccoli, corn etc. You can add chicken , prawns also with this if you like.

Watch Video on Youtube

Comments

Post a Comment

Popular posts from this blog

Eggless Carrot cupcake| Carrot Muffin

Eggless Carrot cupcake| Carrot Muffin Cooking time -20 minutes Preparation time : 10 minutes Total - 30 minutes Makes 7-8 medium size cupcakes Ingredients: All purpose flour - 1& 1/4 Cup Grated carrot - 3/4 Cup Brown sugar - 1 cup Thick Curd - 1 Cup ( Room temperature) Baking powder - 1/2 tsp Baking soda - 1/2 tsp Sunflower Oil - 1/4 cup A pinch of salt Cinnamon powder - 1tsp Method: 1. Wash , Peel and grate Carrot and keep it aside. Preheat oven at 180 degree celcius. 2. Grease or line the muffin tray. 3. Sift all purpose flour, Baking powder, Baking soda, Cinnamon powder and salt. Mix well and keep it aside. 4. Into a mixing bowl, add curd and brown sugar.  Whisk until the sugar dissolves completely. Into this add oil and mix well. 5.Add the sifted dry ingredients little by little and gently fold it together. Add grated carrot and gently fold it together. Do not over mix. The cake batter is ready. 6. Fill the cupcake liners 3...
Post a Comment
Read more

Homemade Pineapple Jam recipe | Preservative free Jam | Preeja's Cookbook

Homemade Pineapple Jam recipe  Ingredients: Pineapple puree - 2 Cup Sugar - 1 & 1/2 cup Pineapple essence - 1/8 tsp Lemon juice - 1/4 tsp     Method : 1. Cut the pineapple and add into a mixer . Blend well without adding water. Pineapple puree is ready.   2. Heat a Pan on medium heat and add 2 cups of pineapple puree. Stir continuously.   3. When it starts to boil , switch to low heat and add sugar. Mix well . Keep on low heat throughout the process. 4. Stir continuously until the mixture thickens . It will take 30 minutes approximately. 5. Add lemon juice and Pineapple essence. Mix well. 6. Turn off the stove. Let the jam cool down completely. Keep the jam in an airtight container .  Note: 1. Adjust the sugar as per your taste.
Post a Comment
Read more

Vatta Curry / Kerala Style Malabar Travelly fish curry/ Fish curry with coconut milk

KERALA STYLE MALABAR TRAVELLY FISH CURRY ( VATTA CURRY) INGREDIENTS: Cleaned fish - 400 g kokum/ kudampuli - 2 pieces Coconut oil - 2tbsp Fenugreek powder - 1/4 tsp Sliced Shallots - 1/2 cup Crushed ginger & garlic - 1tbsp Green chilli - 2 nos (according to your spice level) Thick Coconut milk - 2 cup Red chili powder - 2 tsp Turmeric powder -  1/4 tsp Coriander powder- 1.5 tbsp Curry leaves - 2 spring METHOD: 1.    Wash and soak kokum in 1/2 cup of water for 10 minutes. 2.    Heat a pot and add coconut oil. When oil heat up add shallots and saute well. Add crushed ginger & garlic and saute it for a minute. 3.     Keep the stove in low heat. Add fenugreek powder,red chili powder  and coriander powder. Saute the spices until the raw smell gone. 4.     Add kokum with water, salt and curry leaves . Bring to boil. Add coconut milk. When it start to boil add fish pieces. 5. ...
Post a Comment
Read more