Non-Veg Recipe

Chicken Spaghetti

Chicken Spagetti - Happy Eating.

I have cooked this Spaghetti in a Tomato based sauce, with Chicken and few vegetables.  So if you are a vegeterain you can cook this recipe without the Chicken and just add more variety of vegetables as per your choice.

Recipe:

Ingredients for Tomato Sauce:

  • Salt to taste.
  • Black Pepper powder – Half tbs.
  • Red Chilli powder – 1 tsp.
  • Butter – 1 tsp.
  • Lemon Juice – 1 tbs.
  • Sugar – Half tsp.
  • Tomato – 6 to 7 medium sized –  boiled and pureed.
  • Bay Leaves – 1 large.
  • Extra Virgin Olive Oil – 2 tbs.
  • Garlic – very finely chopped – 3 tbs.
  • Onion – very finely chopped – 1 small sized.
  • Dried Parsley – 1 tsp.
  • Dried Oregano – 1 tbs.
  • Red Chilli Flakes – 1 tsp.

Method for Tomato Sauce:

  • Take a large flat Pan.  Add extra virgin olive and heat it up.
  • Add garlic, onion and bay leaves to it.  Stir well and cook until onion is transluscent and garlic is slightly brown.
  • Add Pureed Tomatoes to the pan.  Stir well and allow it to cook well for 5 to 8 minutes.
  • Add salt, pepper, red chilli powder, redi chili flakes, parsley, oregano, and mix them well.  
  • Cover the Pan and allow all this ingredients cook well until the Tomato puree is cooked perfectly and the Sauce has reduced a little.  This will take approximately 10 to 12 minutes.  Stir it occasionally.
  • Open the lid of the pan and adjust the flavours of the sauce to your taste if required. 
  • Add little bit of water to the sauce.
  • Add butter, sugar and lime juice to the sauce.
  •  Stir well and cook till the sauce’s consistency is thick enough that sticks to the back of he stiring spoon.
  • Take it off the heat and keep it aside.

The Rest of the Ingredients:

  • Boneless Chicken Breast Pieces – 2 – chopped into small pieces.
  • Salt to taste.
  • Pepper powder – 1 tsp.
  • Spaghetti – One packet – approx 250 gms.
  • Butter- 2 tbs.
  • Red Capsicum – 1 – cut into Juliennes.
  • Green Capsicum – 1 – cut into Juliennes.
  • Yellow Capsicum – 1 – cut into Juliennes.
  • Garlic – 1 tbs – finely chopped.
  • Extra Virgin Olive Oil – 2 tbs.
  • Green Olives – 3 tbs – chopped.

Method:

  • Take a big Kadai or deep Pan.  Add water to 3/4th level, add salt, oil and heat it up.
  • Bring to a boil.
  • Add the Spaghetti and boil until it is cooked perfectly but still firm.
  • Drain it and cool/rinse it with cool water and keep it aside.
  • Take another Kadai or deep Pan and add oil and garlic to it.  Heat it up.
  • Add all the rest of the vegetabes and stir it well.
  • Toss the vegetables until slightly cooked and keep it aside in a bowl.
  • Take the Kadai or deep Pan and add Butter.  Heat it up.
  • Add Chicken, salt and pepper.  Stir well and cook the chicken.  After cooked, keep it aside in a bowl.
  • Take a big Kadai or deep Pan. Heat it up. Add all the above cooked components together which are Sauce, Spaghetti, Chicken and Vegetable.  Stir or Mix well for 2 to 3 minutes.
  • Ready to be served.
  • Happy Eating.

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