Ingredients (Serves 3)
1. Macaroni or any kind of pasta you prefer – 7 oz (200 gm)
2. Boneless chicken, cut into thin strips – 3/4 cup
Pepper powder – 1/2 tsp
Salt – To taste
3. Mushroom – 3/4 cup, chopped
Dried/fresh oregano or parsley – 1 tsp (optional)
4. Olive oil – 1 tbsp + 1 tbsp
5. Garlic – 4 large cloves, minced
Dried red chilly flakes – 1/2 tsp
6. Onion – 1/2 cup, finely chopped
7. Tomato – 1 medium, seeds removed and finely chopped
8. Chilly powder – 1/2 tsp
Garam masala powder – 3/4 tsp
Cumin powder – 1/4 tsp
9. Green bell pepper – 1/2 cup, thinly sliced
Red bell pepper – 1/2 cup, thinly sliced
Celery – 1/4 cup, thinly sliced
Spring onion – 1/4 cup, diagonally sliced
10. Tomato ketchup – 2 tsp
11. Parsley – 3 tbsp chopped, to garnish
12. Parmesan cheese, grated – 2 – 3 tsp, to garnish (optional)
Method
1. Marinate the chicken strips with pepper powder and salt. Set aside for 15 minutes.
2. Boil water in a vessel. Add salt and 1 tsp olive oil to it. Next add pasta and cook Al dente. Drain it and set aside.
3. Heat 2 – 3 tsp olive oil in a pan. Add the marinated chicken strips and chopped mushroom. Add dried oregano and parsley. Cook for 5 – 8 minutes stirring occasionally. Sprinkle 1/4 tsp pepper powder. Set aside.
4. To the same pan, add 2 tsp olive oil. Add dried chilly flakes and minced garlic. Saute for a few seconds and add finely chopped onion. Saute until onion turns light brown. Add chopped tomato. Saute until it gets mashed up. Add chilly powder, garam masala powder and cumin powder. Saute for about 30 seconds. Add sliced bell peppers, celery and spring onion. Saute for about 2 minutes. Add a tsp of tomato ketchup. Mix well. Add the cooked macaroni. Mix everything well. Check for salt. Sprinkle 1/4 tsp pepper powder. Garnish with chopped parsley. Switch off and serve it with grated parmesan.
