This Republic Day, try a patriotic pasta dish that reflects the colors of the Indian flag.
Tricolore pasta is flavored with carrots/tomatoes and spinach. This adds a subtle under-taste to the dish. This recipe can be used with regular or whole wheat penne, spirali, or bowtie pasta, too.
Preparation Time: 10 min
Cooking Time: 15 min
1 chicken breast, cubed against grain
250g tricolore spirali pasta
1 tbsp olive oil
4 large cloves garlic, minced
1 tsp ginger-garlic paste
2 tbsp corn flour
2 cups milk
1 cube Parmesan cheese, grated
2 tsp oregano
1 tsp thyme
freshly ground black pepper
red chili flakes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4-5 florets broccoli
2-3 large mushrooms, chopped
2 tbsp sliced preserved black olives
parsley, finely chopped
large non-stick pot
1 Boil the chicken cubes in a small pot with a little bit of water, salt and pepper. When tender, remove onto a butter sheet and keep aside.
Alfredo Sauce + Vegetables
2 Use the same pot as the chicken to lightly cook the vegetables with a pinch of salt and some water. Don’t over-boil the vegetables; they must remain slightly crunchy and bright. Remove onto butter sheet with a slotted spoon and keep aside.
3 In a mixing bowl, slowly mix cornflour with some water until smooth and thin. If it settles, stir again before use.
5 This part requires speed and care. Heat olive oil in a nonstick pot and sauté garlic lightly. Add ginger-garlic paste and sauté till fragrant. On low flame, add the cornflour paste slowly while stirring and sauté for a second without letting it turn brown or thick. Quickly add milk and keep stirring continuously to avoid lumps, increasing the flame to medium. Add grated cheese and stir to melt into the sauce.
6 Once the sauce begins to thicken, lower flame and add oregano, thyme, red chilli flakes, salt and pepper. Do not delay or the milk may boil over.
7 Add vegetables, taste and adjust salt and other condiments. Mix well and keep the sauce aside.
8 Add water to the large saucepan and bring to a simmer. Add pasta and a pinch of salt. Cook al dente. Strain the pasta in a colander and quickly spread over a tray. Throw in some olive oil to avoid stickiness.
Bring the sauce back to a boil while adding pasta as needed. Mix well and serve with garlic bread.
Alternately, pasta can be served in a plate and the sauce poured over it, as much as desired.