Tomato-Chicken Pasta

Oct 15, 2009
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  • Pasta 200 grams
  • Boneless Chicken ½ kilo
  • Tomato 3 finely copped
  • Canned tomato paste  2 spoons
  • Onion 2 small – finely chopped
  • Red chili powder 1 tbsp
  • Ginger-garlic paste 1 tbsp
  • Vinegar 1tbsp
  • Salt 1 tbsp
  • Oil ½ cup
  • Oregano 1 tbps
  • Cheddar cheese ½ cup
  • Butter 2 tbsp
  • Few finely chopped green chilies


For Pasta:

  • Take two cups of pasta and boil them with a pinch of salt.
  • Boil until tender. Then, drain the pasta and add a few knobs of butter to prevent them from sticking.

For Sauce:

  • Take a frying pan containing oil and fry the chopped onions until brown.
  • Include a teaspoon of ginger-garlic paste along with boneless chicken and cook it till chicken is tender.
  • Now, put the finely chopped tomatoes in the pan, along with salt, oregano and red chili powder.
  • Include half a glass of water in the pan and cover the pan to let the tomatoes soften.
  • After the tomatoes are soft, include two spoons of canned tomato paste to give thickness and color to your sauce.
  • Let it cook for 1 minute and then take it off the heat as you add a spoon of vinegar for flavor.
  • Now take a serving dish and include the cooked pasta and sauce in it.
  • Mix it well until pasta is covered in sauce.
  • Garnish your dish with cheese and green chilies.
  • Your tomato-chicken pasta is ready.

Delicious chicken pasta with spicy tomato sauce.

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