Creamy Tomato Pasta
Servings 4 -6
Ingredients
- FOR CHICKEN:
- 500 gm chicken breast
- 1 tsp paprika powder
- 1 tsp cayenne powder
- 1 tsp garlic powder
- Salt to taste
- FOR PASTA:
- 400 gm pack pasta
- 2 tbsp olive oil
- 20 gm butter
- 3 cloves garlic minced
- 1 small onion minced (optional)
- 1 bunch spinach chopped
- 1 tsp paprika powder
- 1 tsp Italian seasoning
- 125 gm pack tomato paste
- 1/4 cup tomato puree
- 170 gm pack thick cream
- A pinch of sugar
- 2 chicken stock cube
- Mozarella cheese as required
- Salt and pepper to taste
Instructions
- Cook the pasta till el dente. Drain and set aside. Reserve the water.
- Cut the chicken into cubes. Toss in the paprika, cayenne, garlic powders and salt to taste till well coated.
- In a saucepan, heat half the olive oil and melt half the butter. Add the chicken and cook till done. Drain and set aside.
- Now add the remaining oil and butter. Add the garlic and fry. Add in the onion, if using and saute till wilted.
- Add the spinach with some salt and cook till just wilted.
- Add in the paprika, Italian seasoning, the tomato paste, puree, cream and sugar and mix well. Allow it to simmer for five minutes or till raw taste of the paste is gone.
- Add the stock cube and some of the pasta water. Bring to boil. Adjust seasoning.
- Add in the cooked pasta and the chicken and toss. Add more water if required. Cook on low flame for five minutes.
- Add the mozarella cheese and toss well. Serve hot!
Notes
If you don't have Italian seasoning, you can simply add some oregano and other dry herbs that you may have in your pantry, like basil or parsley.
The sugar helps to tone down the tartness of the tomato, so use accordingly.
Add more vegetables - like mushrooms and capsicum. Cook them slightly just before adding the spinach.
The sugar helps to tone down the tartness of the tomato, so use accordingly.
Add more vegetables - like mushrooms and capsicum. Cook them slightly just before adding the spinach.