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After few days off, here I am. Tight schedule, caught with fever and cold, and bla bla  bla.... At last I found valuable time to spent on my blog.

My crave for spaghetti continues for several weeks.  Unfortunately couldn't find one to satisfy my taste buds. Finally attempt to cook myself in my pantry.  It's incredible! Just imagine, my hubby who do not have any preferences for  spaghetti in his life could finish a plate without any grumbling. Ha ha ha... im praising too much!


  • Spaghetti pasta

  • 500 gm chicken breast minced

  • 1 can of tomato puree

  • 2 cups of tomato cherries chopped

  • 5 fresh mushrooms sliced (i use fresh shitake)

  • 1 yellow bell pepper sliced

  • a handful fresh parsley chopped

  • 1 tbsp black pepper

  • oregano and basil leaves

  • 3 clove garlic minced

  • 1 onion chopped

  • Parmesan cheese grated

  • 1 tsp chili powder(opt)

  • salt

  • Extra Virgin Olive Oil

Preparation Method :

Boil water in a heavy bottom vessel. Add pasta with salt. Cook for 9 minutes until cooked. Drain the pasta. Keep 1/4 cup of pasta cooked stock in a separate vessel. Wash the pasta in clean water immediately. Drizzle few drops of extra virgin olive oil and mix well. Keep aside.

Heat 2 tbsp oil in pan. Add minced chicken. Stir irregularly until the meat cooked tender and juicy for about 9 minutes. Transfer the chicken with the juice in a plate.

Add another  spoon of oil. Add chopped onions and garlic as well. Stir to fry for few minutes. Add chopped tomatoes and sprinkle freshly ground black pepper to the mixture. Cook the tomatoes until soft and pulpy. Add little bit of salt too.

Turn down the heat to medium flame. Add sliced mushrooms and yellow pepper  to the mixture. Stir for 2 minutes. Add tomato puree or any ready-made, pasta sauce and mix to well combine. At this point add reserved pasta stock and chili powder into the sauce.  Simmer for 3 minutes. Sprinkle with oregano and basil herbs. I used dried version.

Finally add the cooked chicken with its juices to the sauce. Let the sauce simmer under slow fire for 10 minutes while stirring regularly. Add fresh chopped parsley and  salt to taste.

Serve the pasta with scoop the sauce on top and sprinkle with Parmesan cheese.

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