Ground Chicken Pasta | Chicken Pasta Recipes Healthy

Ground Chicken Pasta | Chicken Pasta Recipes Healthy

Author: Rumki Paul
Course: Main
Cuisine: World
Preparation Time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 3-4 Persons

Ground Chicken Pasta is a hugely popular chicken with pasta recipes worldwide. It is a spicy delectable conchiglie pasta recipe where cooked pasta shells are combined with spicy ground Chicken curry with some Bell Peppers and seasonings. It is a perfect fusion of Italian recipe with Indian flavours. This healthy luscious dish can be served as dinner or as small bowl evening snacks.

Chicken and Pasta are both my favourites and when both of them merge together in a single dish then its next to impossible to stop me to devour. In fact, I always take a large portion of it for dinner. I am a true Chicken pasta dishes lover and always experiment a lot with these dishes to create something new and yummy. The recipe that I have shared today, is one of the success stories of my kitchen.

Ground Chicken Pasta is one of the chicken pasta recipes easy which gets prepared very easily without any hassle. We require very limited and easily available ingredients to prepare this luscious dish. The amazing part of the recipe is that I have not used any kind of cheese in the preparation. Pasta without Cheese??? I know it’s shocking but is 100% true.

Ground Chicken Pasta Recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the steps properly then you will get the perfect result for the dish. I can bet you that after trying this super easy recipe, you are going to stop ordering dinner from outside regularly because this dish is going to occupy your kitchen in busy days.

Health benefits of Kala Chana | Black Chickpeas

Chicken and Pasta are like best friends of each other. They work alone very well but when they meet, they result in extraordinary taste and flavour. There are thousands of different Chicken Pasta recipes that are prepared all over the world. There are different varieties of pastas as available in the market and different forms of chicken is added to each varieties of pasta for different preparations. Sometimes they are baked, stir fried etc. to get prepared. If we start doing permutation and combination to calculate the number of dishes, then we will get a shocking huge number in front of us.

Chicken Pasta dishes play a vital role in world cuisine and have occupied a place in most of the international restaurants and food courts.

The recipe is known as Chicken Keema Pasta in India. In India, minced or ground chicken is known as chicken keema. So, it is named so. You can prepare the same recipe with different ground meat too like mutton, lamb, pork etc.

I prepare frequently Chicken with pasta at home and it’s our family favourite. While I had been in India, I have used many varieties of pasta like penne, elbow, fusilli, farfalle and many more. But, I have used the Conchigliette pasta for the first time after coming to London. After trying this variety, I just loved it and decided to prepare something quick and easy but unique with it. Then I came up with the recipe.

How to make Chicken Pasta?

For the ground Chicken Pasta recipe, I have boiled the Conchigliette pasta in salted water according to the instructions provided in the packet of the pasta. I have used a large utensil to boil the pasta because it increases its volume after getting cooked. Then I drained away the water and kept the pasta aside. I have added a little oil too into the salted water. It prevents the pasta from getting sticky.

For the Chicken Keema Pasta, I have used Onions, Garlic, Tomatoes, yellow and red Bell Peppers, Ginger-Garlic paste, Tomato puree and some spices to prepare the ground chicken (Chicken Keema) curry.

First, I have added chopped Garlic into the pan to make the oil aromatic. Then I have cooked the Onions and Ginger-Garlic paste before adding the ground chicken (Chicken Keema) into the pan. I have added rest of the ingredients one by one to prepare the curry. I have added some water to make the curry moist. Then added the cooked pasta into the curry.

I have used red Chilli powder, Cumin powder, Coriander powder to flavour up the dish. At the end, I have sprinkled generous amount of Dill. It gives a soothing flavour to the dish.

Ingredients:

• 2 Cups Conchigliette pasta
• 1 teaspoon Salt
• 1 teaspoon Oil
• Water, as required to boil the pasta

• 200 Grams Ground or minced Chicken
• 2 white Onions, finely chopped
• 3-4 Cloves of Garlic, finely chopped
• ½ tablespoon Ginger-Garlic paste
• ½ cup red and yellow Bell peppers
• 1 Tomato, deseeded and finely chopped
• 1 and ½ tablespoons Tomato puree
• ¾ teaspoon Turmeric powder
• 1 teaspoon Red Chilli or Paprika powder
• 1 teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ½ Cup water for gravy
• 1 teaspoon Sugar (Optional)
• Salt to taste
• Oil for cooking
• 2 pinches of dried Dill, for garnishing

1. Add water into a large utensil to boil.
   

2. Add some Salt and oil into the water.
   
   

3. When the water is about to boil, add pasta into it.
   
   

4. Cook the pasta according to the package instructions provided.
5. Once they are done, strain the water and keep them aside.
   
   

6. On the other side add some Oil in a pan.
   

7. Once the Oil is hot, add chopped Garlic and cook it till golden.
   

8. Then add the chopped Onions into the pan and fry them in medium flame for 4-5 minutes. Stir when required.
   

9. Add Ginger-Garlic paste and give a nice mix.
   

10. Cook them in medium flame until the raw smell goes away.
11. Add the ground chicken (Chicken Keema) into the pan and give a nice mix.
    

12. Cook them in medium flame for 5-6 minutes.
13. Add Salt, Turmeric powder, red Chilli powder and give a nice mix.
    

14. Cook them in low flame for another couple of minutes.
15. Add Tomatoes and give a nice stir.
    

16. Cover the pan and cook it in low flame for 3-4 minutes. Stir in between.
17. Add Tomato puree into the pan and mix it well.
    

18. Cook it in low flame for another minute.
19. Add the red and yellow Bell Peppers into the pan and mix it well.
    

20. Cook them for 1-2 minutes in low flame.
21. Add Cumin powder, Coriander powder and mix it well.
    

22. Cook the masala for a minute in low flame.
23. Add Sugar and water into the pan. Give a nice stir.
    

24. Cover the pan and cook it in high flame until the gravy simmers.
25. Take off the lid and add the cooked pasta (Step 5) into the pan. Give a generous mix until the pasta gets coated in the keema curry.
    

26. Switch off the flame and put the pan down.
    

27. Serve hot and sprinkle some dried Dill herb on the top.