Orzo Pasta with Chicken

Ingredients:

2 tbsp. Butter

1 small- Onion, chopped

1 small- Tomato, chopped

2- Garlic cloves, chopped

½ tsp. Ginger, crushed

2 tbsp. Tomato ketchup

1 ½ cup- Chicken, chopped

2 cups- Orzo pasta, cooked al dente and drained

1 tbsp. Lemon juice

Salt and ground black pepper to taste

¼ cup- Parmesan cheese, grated

¼ cup- Parsley, sliced

Method:

1. Heat a large skillet over medium-high heat, add the butter, onion, garlic and ginger and saute until tender.

2. Add the tomato, lemon juice, salt and chicken and cook until the chicken is tender.

3. Add tomato ketchup, black pepper, orzo pasta and mix well.

4. Add grated parmesan cheese and parsley, mix well and serve.

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Pasta Shells in white sauce with Chicken and Peas

Ingredients:

2 cups- Shell Pasta
1 cup- chicken, cut in cubes

½ cup- Green peas

½ tsp. Ginger, crushed

½ tsp. Garlic, crushed
½ cup- Onion, chopped
2 tbsp. Olive oil
Salt and pepper to taste
For White Sauce:
2 tbsp. Butter
1 cup- Milk
2 tsp. All-purpose flour

1 tbsp. Cream cheese
2 tbsp. Parmesan cheese, grated

½ tsp. Garlic powder
Salt and Pepper to taste

Method:
1. Cook the pasta until just al dente, drain and set aside.

2. In a frying pan heat olive oil add ginger, garlic, onion and soute for 2-3 minutes.

3. Add chicken cubes, salt, pepper, green peas and fry until cooked. Keep aside.

4. For the white sauce: Heat a nonstick pan and melt the butter.
5. Add the all-purpose flour and keep stirring to avoid any lumps being formed.
6. Reduce heat and add milk, keep stirring till the sauce thickens.

7. Then add cream cheese and parmesan cheese.

8. Season with salt, pepper and garlic powder up to your taste.
9. Add the pasta into the white sauce. You may add some pasta water if required to loosen the pasta-sauce mixture and keep on low heat.
10. Add in the chicken and peas mixture. Mix well, turn off the heat and serve.

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Desi style Chicken Pasta

Ingredients:

200 gm. Chicken, boneless and cut into tiny bits

2 cup- Pasta

2 medium- Onion, chopped

1 medium- Tomato, chopped

2- Green chilies, chopped

¼ tsp. Turmeric powder

1 tsp. Ginger-Garlic paste

½ tsp. Red chili powder

½ tsp. Black pepper powder

Salt to taste

¼ cup- Coriander leaves

3 tbsp. Oil

Method:

1. In a pot bring enough water to boil the pasta, add 1 tsp. salt to water. When water boils add the pasta and cook for 8-10 minutes or until pasta is tender. Drain and keep aside.

2. Heat oil in a pan when hot add the chopped onions and fry till brown.

3. Add the tomatoes and fry until tomatoes are mashed.

4. Add ginger-garlic paste fry for 1-2 minutes.

5. Now add green chili, turmeric powder, red chili powder, black pepper powder and salt to it.

6. Add chicken, stir well and cook covered on medium heat until chicken is tender (do not add water).

7. Add cooked pasta to the chicken, mix well until pasta is well coated with chicken mixture.

8. Garnish with coriander leaves. Serve hot.

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Macaroni with Beef

Ingredients:

1 large packet- Macaroni,

500 gm. Beef

1 cup- Bell pepper

2- Onions, chopped

1 tsp. Garlic, chopped

½ tsp. Chili powder

½ tsp. All spice powder

½ cup- Tomato, finally chopped

2 tbsp. Olive oil

Salt & Pepper to taste

Method:

1. Heat olive oil in a pan and fry the onion and garlic until soft.

2. Add the chili powder, beef and cook for few minutes.

3. Add tomato and the seasonings.

4. Simmer while the macaroni is cooking. Cook the macaroni until just al dente, drain and set aside.

5. Add bell pepper to the beef and fry for few minutes.

6. Add macaroni and mix well.

7. Serve with crusty bread

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Italian Pasta with Baked Cheese Sauce

Recipe by Chef: Aleezay Khan – Karachi, Pakistan 

January 29, 2013

Ingredients:

6 ounces large size- Pasta / Spaghetti, boiled

½ cup- Green peas (Mutter), boiled

1- Spring onion (only green part), chopped

½ piece- Cheddar cheese

1 tsp. Mix dry herbs (Oregano, Thyme, Basil)

1 tbsp. Butter (Makhan)

2 tbsp. Flour (Maida)

1 tsp. Black pepper (kali mirch), crushed

2 cups- Milk

1 small- Apple, chopped (optional) but i use 

½ tsp. Salt

½ tsp. Sugar

Method:

1. Cook pasta according to package directions and drain.

2. Preheat oven at 180 degree C.

3. Meanwhile, melt butter in a medium saucepan over medium low heat.

4. Then add flour mix well and then add milk and whisk when you see the milk is going to saucy then add salt, sugar, black pepper and all herbs and mix.

5. Add green peas, pasta, apple and spring onion turn off the heat.

6. Pour in baking dish and sprinkle cheddar cheese.

7. Kept in oven only 10 minutes melt the cheese.

8. Serve yummy and delicious Italian Pasta with Baked Cheese Sauce.

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Penne Pasta with Fresh Vegetables

Ingredients:

8 ounces- Penne pasta, uncooked

1- Onion, sliced

1 cup- Carrots, sliced

1 tbsp. Olive oil

½ tsp. Garlic, minced

1 tbsp. Tomato sauce

1 cup- Broccoli florets

1 cup- Zucchini, sliced

1 cup- Cauliflower florets

1 tsp. Dried basil

1 tsp. Dried thyme

¼ tsp. Dried oregano

½ tsp. Salt

¼ tsp. Pepper powder

5 tsp. Parmesan cheese, grated

Spring onion for Garnish

Method:

1. Cook pasta according to package directions and drain.

2.  Meanwhile, in a large nonstick skillet, saute the onion in oil.

3.  Add the garlic; cook for 1-2 minutes.

4.  Stir in the Carrot, broccoli, zucchini, cauliflower and soute until crisp-tender.

5.  Add tomato sauce, dried basil, thyme, oregano, salt, pepper and mix well.

6. Reduce heat; simmer, uncovered, for 4-5 minutes or until vegetables are tender.

7. Stir in pasta, sprinkle with cheese and toss well to coat.

8. Garnish with spring onion and serve immediately.

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Pasta with Broccoli

Ingredients:

500 gr. Pasta, cooked
300 gm. Broccoli florets
Pinch of Saffron, soaked in 1 tbsp. of warm milk
1 large- Onion, chopped

1 tsp. Ginger-Garlic, crushed

¼ tsp. Turmeric powder
1 tbsp. Tomato ketchup
1 tbsp. Olive oil

4 cubes- Cream cheese, mashed

Salt and Pepper to taste

Method:

1. Heat olive oil in a large saucepan; fry the onion over medium-high heat until light brown in color.

2. Add ginger-garlic and cook for another minute.

3. Add turmeric powder, tomato ketchup and fry for few seconds.

4. Mix the broccoli florets and fry for 3-4 minutes.

5. Then add the cooked pasta, saffron milk, cream cheese, salt, pepper and mix all together, leave covered for 4-5 minutes on very low flame.

6. Serve and enjoy………..

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Vegetable Macaroni

Ingredients:

2 cups- Macaroni, boiled

½ cup- Carrot pieces

½ cup- Green bell pepper

½ cup- Potato

½ cup- Green peas

1- Onion, small

1- Tomato, small

1 tsp. Ginger-Garlic paste

3 tbsp. Oil

¼ tsp. Turmeric powder

½ tsp. Red chili powder

½ tsp. Black pepper powder

½ tsp. All spice powder

Salt to taste

1 tbsp. Soya sauce

1 tbsp. Tomato ketchup

1 tbsp. Vinegar

2 tbsp. Coriander leaves, chopped

Method:

1. Heat oil in a pan add potato and fry for few minute. Keep aside.

2. In a same pan add onion and tomato fry for few minute.

3. Add ginger garlic paste, salt, red chili powder, black pepper powder, turmeric powder, all spice powder and fry for few seconds.

4. Then add soya sauce, tomato ketchup and vinegar.

5. Add fried potato, green bell pepper, green peas, carrot and fry for 2 minute.

6. To this add boiled macaroni and garnish with coriander leaves.

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Penne With Steamed Veg & Coriander Sauce

Ingredients:

180 gm- Penne pasta, cooked ip

100 gm- Coriander sauce ip

25 gm- Baby carrot, clean

35 gm- Baby fennel, clean

30 gm- Broccoli, clean

25 gm- Snow peas

30 gm- Green beans

30 gm- Zucchini green, clean

30 gm- Zucchini yellow, clean

1 gm- Coriander leaves

1 gm- Salt

1 gm- Black pepper

20 gm- Unsalted butter

30 gm- Cauliflower, clean

Method:

1. Begin with clean pasta pan, heat up the pre made coriander sauce.

2. In pre heated sauté pan, add butter sauté the mix baby vegetable and season salt, pepper to taste and a side.

3. Drop the penne pasta in boiling water for one minute, then remove and drain from access water and add to coriander sauce tossed nicely.

4. Now in clean pasta bowl dish up first the penne then follow with mix vegetable place it nicely on the top as showing in the above picture.

5. Garnish coriander leaves.

Recipe by Chef: AKRAD Mourad - Morocco 

 

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