Chicken, Italian, Pasta

Pasta with Chicken


Fusilli Pasta – 1 cup
Green Peas – 1/2 cup, shelled
Salt – 1 1/4 tsp
Boneless Chicken – 250 gms
Ground Black Pepper – 1 tsp
Capsicum – 1, large (red or green)
Cheddar Cheese – 1/2 cup, grated
Spring Onions – 4
Garlic Flakes – 2, finely chopped
Olive Oil – 1 tsp
Chilli Flakes – 1/2 tsp

1. Cook the pasta.
2. Cook the green peas in a pan with 1/4 tsp salt until very soft.
3. Chop the chicken into small pieces.
4. Place it in a pressure cooker with 1 cup of water, 1 tsp salt and pepper.
5. Pressure cook the chicken for 5 minutes.
6. Drain the green peas and mash them coarsely.
7. Cut the capsicum into half.
8. Remove and discard the inner pitch and seeds.
9. Chop the capsicum fine.
10. Grate the cheese.
11. Chop the white portion of the spring onions.
12. Drain the pasta thoroughly.
13. Drain the chicken.
14. Mix the green peas, capsicum, spring onions, cheese, garlic, chicken and chilli flakes in a heavy based pan.
15. Add salt and pepper if required.
16. Add the pasta to the pan and toss gently until the cheese melts.
17. Serve immediately.

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