Spinach Chicken Pasta

Ingredients:

Pasta of choice (I used whole wheat spaghetti): 1/2 cup
Chicken: 100 gm (cubed)
Baby spinach (washed and roughly chopped): 1 cup
Onion (chopped): 1
Olive oil: 3 tsp.
Garlic (minced or finely chopped): 3 cloves
Chili flakes: 1/4 tsp.
Oregano: 1/2 tsp.
Baby tomatoes: 6
Tomato ketchup: 2 tsp.
Vegetable stock: 1 cup
Salt to taste
Black pepper powder to taste

1. Boil the pasta according to the instructions on the pack. Drain the water and keep the pasta aside. 
2. Heat oil in a pan and add garlic and the chicken. Fry until the chicken is almost cooked and white from both sides. Drain from the oil and keep aside. 
3. Heat the same oil and add the onions. Let cook until the onions start browning. 
4. Add the baby spinach and let cook just till the leaves start wilting. Cut baby tomatoes in half and add to the pan. 
5. Add salt, oregano and chili flakes. Add the vegetable stock and bring everything to a boil. 
6. Add the cooked chicken and give everything a stir. 
7. Add the boiled pasta and tomato ketchup. Mix everything well and stir nicely. Let cook for about 4-5 minutes until all flavors are mixed and it reaches the desired consistency. 
8. Sprinkle black pepper and turn off the flame. Serve. 

 

Vegetable Spaghetti

Simple, quick and easy option for lunch/dinner which doesn't require much time and efforts: vegetable spaghetti. This is also a great option for lunch box.

Ingredients:

Spaghetti: 100 gm
Olive oil: 3 tsp.
Garlic (chopped): 3 cloves
Onion (chopped): 1
Capsicum (finely chopped): 1
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1 tsp.
Mango powder: a pinch
Black pepper powder: 1/2 tsp.
Dried oregano: 1/2 tsp.
Chili flakes: a few
Tomato ketchup: 2 tsp.

1. Fill up a pot 1/2 with water, add a pinch of salt and bring it to a boil. Add the spaghetti according to the instructions on the pack and let cook until its al dente. 
2. Drain in a colander over the sink and keep the spaghetti aside. 
3. Heat oil in a pan and add the chopped garlic and fry until its brown. 
4. Add the onions and fry until they turn transparent. 
5. Add the diced capsicum and sprinkle a little salt. Mix and let cook until the capsicum is done, it should break with the ladle but still has a crunch in it. 
6. Add the tomato and sprinkle red chilli powder, mango powder and mix well. Let cook until the tomatoes are soft and mushy. 
7. Add the boiled and cooked pasta to the pan and mix well. Sprinkle little water to loosen up the pasta if required. 
8. Sprinkle the black pepper powder, dried oregano, chili flakes and the tomato ketchup. Give a good stir and let cook for about 2-3 minutes more. Turn off the flame and serve hot. 

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