Spicy Macaroni with Chicken and Veggies

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

4. Olive oil – 1 tbsp + 1 tbsp

5. Garlic – 4 large cloves, minced

    Dried red chilly flakes – 1/2 tsp

6. Onion – 1/4 cup, finely chopped

7. Tomato – 1 medium, seeds removed and finely chopped

8. Chilly powder – 1/2 tsp

    Garam masala powder or chicken masala powder – 1/2 –  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 – 2 table spoon, thinly sliced and chopped

    Spring onion –  3 table spoon, diagonally sliced

10. Tomato ketchup – 2 tsp

11. Coriander leaves /cilantro – 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. Cook for 5 – 8 minutes stirring occasionally. Sprinkle a pinch of 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 or two of tomato ketchup. Mix well. Add the cooked macaroni, chicken pieces and mushroom. Mix everything well. Check for salt. Sprinkle a pinch of pepper powder. Garnish with chopped coriander leaves. Switch off. Sprinkle parmesan cheese, if using. Serve hot.