Tag Archives: Pasta

Pasta Grande

Pasta Grande is my own invention and believe me it is one of the bests. I love the sweet chilli sauce taste in chicken pasta and the champignons and the bell pepper adds a very fine taste to it plus it is covered with cheese. You and your family or whoever you will feed this will love it.

Ideal for lunch, snack, hi tea parties, birthday parties, kids parties, camping trips, picnics, etc.

 

Ayesha’s Kitchen

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 500 gms chicken mince
  • 100 ml tomato paste
  • 200 ml pasta sauce (1 kg tomatoes, cut into chunks, sprayed with olive oil, salt, thyme, oregano and rosemary, broiled for 35 mins of 200 degrees Celsius or until crusty, mashed and passed through sieve)
  • 4 tbspns sweet chilli sauce
  • 2 small cans/ 2 cups of champignons (button mushrooms) ( I used champignons because they taste better in this recipe?
  • 1 bell pepper/ capsicum (chopped into small dices)
  • 1 tbspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 packet of spaghetti (I use 1 packet of San Remo)
  • Salt to taste
  • 2 tbspns of minced garlic

FOR WHITE SAUCE

  • 2 cups whole milk
  • 2 tbspns flour
  • 100 gms butter
  • 2 tbspns sharp parmesan cheese (optional)
  • Salt and pepper (be careful with salt as we have added salt in the pasta as well plus the cheeses are a bit salty too)

FOR TOPPING

  • Mix of shredded Mozzarella (1cup), Cheddar( ½ cup) and (4 tbspns) Parmesan.
  • Some Italian herb mix
  • A bell pepper sliced
  • 4 tbspns oil

Method:

  1. Heat oil in a pan and fry chicken mince. Break it into pieces when sautéing. Add garlic when the chicken changes its color and cook until the water from the chicken dries.
  2. Now add all the sauces (pasta sauce and sweet chilli sauce) and tomato paste and mix. Add champignons and bell pepper and cook for 5 minutes on medium heat with the lid on.
  3. Add salt, pepper and chilli flakes. Stir and remove from heat.
  4. Boil some water in a big pot and add a generous pinch of salt. Add spaghetti and cook until al dente’.
  5. Drain the water and keep the boiled spaghetti in the colander under running cold water and separate them with your hands. When the spaghetti is all separated and the starch is drained turn off the water and keep the spaghetti aside in the colander for 2 minutes. Now add the spaghetti in the tomato and chicken mixture.
  6. Preheat the oven to 200 degrees Celsius on broil mode.
  7. For white sauce, melt some butter in a sauce pan, add some Italian herb mix and flour. Saute until the flour starts turning light brown. Add milk with constant whisking and cook until the sauce thickens. Add parmesan cheese, salt and pepper and turn off the flame.
  8. Put the pasta in the baking dish, pour over the white sauce and then cover with a layer of mix cheeses, capsicum slices and herb mix and broil for good 20 minutes until the cheese looks bubbly and golden from the top.
  9. Take out the dish from the oven very carefully and let it rest for good 10 minutes. It will allow it to settle down a bit which will make it easier for you to cut the portions. Serve hot.

 

 

 

Spaghetti Bolognese

Spaghetti Bolognese is one of favorite pastas. I don’t make it with wine but use extra beef broth instead. The art of this sauce is that it is simmered over low heat for atleast 4 hours until all the flavours and all the seasonings melt in. Super LOVE ❤

Ayesha’s Kitchen

Ingredients:

  • 500 gms spaghetti (al dente)
  • 500 gms beef mice
  • 2 tbspns minced garlic
  • 1 large onion (chopped)
  • 250 gms button mushrooms (chopped) (optional)
  • 2 carrots (chopped)
  • 1 celery stick (chopped)
  • ¼ cup olive oil
  • 500 ml passata
  • 3 cups beef broth
  • 1 tbspn brown sugar
  • Salt to taste
  • Cracked black pepper to taste
  • 2 tbspns chopped fresh basil
  • 2 tbspns chopped parsley
  • 1 tbspn chopped thyme
  • 1 tspn oregano

Method

  • Heat oil and add onion, fry until translucent and add garlic. Stir fry for a minute and add beef mince. Break the beef mince with the spoon and stir fry until it starts changing the color. Add all the veggies, herbs and spices and mix.
  • After 5 minutes, add beef broth and passata and cook covered on low heat for 4 hours until all the flavors melt and mix in it and the sauce reduce.
  • After 4 hours of simmering, serve hot with boiled spaghetti. Either mix the sauce in the pasta or over the pasta and serve with grated parmesan cheese.
  • Serve hot.

Chicken Alfredo Pasta Bake

A very easy, quick and fancy recipe which everyone will love and wonder how much effort you have put in but really all you have done is mix the stuff at the right time over right heat 😀  ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAUCE

  • 600 mL cooking cream
  • 2 chicken breasts cut into strips
  • 1 tspn garlic powder
  • ½ tspn onion powder
  • 1 cup sharp parmesan cheese (shredded)
  • 100 gms butter
  • 1 cup sliced mushrooms
  • 1 cup green onions shopped
  • 1 chicken stock cube/ 1 tbspn chicken salt
  • 1 tbspn cracked black pepper
  • Salt to taste (be careful, because parmesan cheese is salty and we are adding chicken salt as well)

FOR PASTA

  • 500 gms pasta cooked to al dente
  • 1 cup mozzarella cheese (shredded)
  • ½ cup cheddar cheese (shredded)
  • 2 tbspns heapful (parmesan cheese)
  • Few sprigs green onion chopped

Method:

  • Boil pasta, run through some cold water and keep aside.
  • Preheat oven in broil mode to 200 degrees Celsius.
  • Measure the cheeses, mix them and keep the blend in refrigerator.
  • For alfredo, melt butter in a pan and fry chicken until its white, add salt, pepper, chicken salt, garlic powder, onion powder and mushrooms and cook until mushrooms are cooked at well. Add cream and bring it to boil.
  • Add parmesan cheese and mix well until the cheese is melted and the sauce is thickened. Add pasta and mix. Remove from heat and transfer to your Pyrex baking dish. Top with the cheese blend and broil from 15 – 20 minutes or until the cheese is melted and gives that crusty golden color.
  • Garnish with some chopped scallions and serve hot.

Asian Inspired Chicken Vegetable Pasta

A very famous dish in Pakistani home cooking among young girls and probably a favorite of all age groups. Normally people add all the veggies and the sauce right after the chicken is cooked and then pasta at the end which make veggies soggy and discolored and obviously everything taste like sauce and lose their own taste, so I have told you my technique below where you know when to add what and you get a perfect full of life and taste pasta to see and eat.

Easy to make and yum to eat!

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Ingredients:

  • 500 gms pasta boiled (any pasta)
  • ½ cup oil
  • 1 chicken breast cut into thin strips
  • Salt
  • Cracked black pepper to taste
  • ½ cabbage sliced (3 cups approx.)
  • 2 carrots julienne (1 ½ cup approx.)
  • 1 capsicum sliced
  • 3 green onions sliced
  • 1 tspn minced garlic
  • 1 tspn crushed ginger

FOR SAUCE

  • ½ cup soy sauce
  • ¼ cup vinegar
  • ¼ cup chilli sauce of your choice
  • 2 tbspns ketchup
  • 1 tspn ground black pepper
  • ¼ tspn white pepper
  • 1 tspn chicken salt/ chicken stock powder

Procedure:

  • In a cup combine all the ingredients given for sauce and mix well.
  • Heat oil in a wok and fry chicken strips with garlic and ginger. Add salt when the chicken turns white. Now add cabbage and carrots and stir fry for 5 minutes.
  • Add the boiled pasta and mix. Add the sauce we prepared earlier and stir for 2 minutes on medium heat. Add scallions and capsicum, top it with some freshly cracked black pepper and mix.
  • Cook further for another minute with constant mixing and stirring and serve hot.

Penne Alfredo with Grilled Chicken

Easy & Fancy dinner idea. The creamy parmesan sauce and well seasoned chicken breasts go hand in hand….. very yummy!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 4 small size chicken breasts
  • Some salt
  • Some cracked black pepper
  • Some onion powder
  • Some garlic powder
  • 1 lemon squeezed
  • Some olive oil

FOR PENNE ALFREDO

  • 500 gms penne pasta (al dente)
  • 800mL cooking cream
  • 250 gms shredded parmesan cheese
  • 100 gms butter
  • Some salt
  • Some cracked red chillies (Optional, I like them so I add them)
  • Black pepper
  • ¼ tspn onion powder
  • ½ tspn garlic powder
  • 10 mushrooms sliced
  • ½ tspn chives
  • 2 tbspns scallions (green part only)

Procedure:

-Take the chicken breast fillets and pound then until they are 1cm thick. Marinade with everything except olive oil and keep aside for at least an hour.

-Heat the grill pan, drizzle some olive oil and grill those chicken fillets (5 minutes per side) on medium – high heat.

-Meanwhile your chicken is grilling let’s make our sauce. Melt some butter in a skillet and stir fry mushrooms until they change colour. Now add cream and all the seasonings except chives and scallions. Stir.

-When the sauce begins to simmer add parmesan cheese and keep stirring until it melts and mix with the sauce and the sauce becomes thick. This should take probably 4 – 5 minutes on medium heat.

-Now add boiled pasta in your sauce and swirl the pan. Add chives and scallions and divide the pasta in 4 equal portions. Serve each portion in a separate deep plate. Put the grilled chicken breast on top, garnish with some scallions and shaved parmesan cheese and serve hot.

Pollo e Funghi

Lean chicken pieces, spring onions, freshly sliced mushrooms cooked with grated parmesan cream sauce …..

I use one pan for this dish to get all the flavors and if you go through other recipes, they call for boiled chicken. I think boiled chicken is just too bland, so I marinate my chicken in aromatic spices and stir fry it before putting it into the cream sauce.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 350 gms pasta (penne, any)
  • 300 mL fresh full cream
  • 1 cup grated parmesan cheese + some extra to garnish
  • 4 tbspns chopped spring onion to garnish
  • 100 gms butter
  • 1 cup fresh mushrooms
  • 1 cup chopped baby spinach

FOR CHICKEN

  • 1 chicken breast cut into thin slices
  • Some salt and pepper to season
  • ½ tspn onion powder
  • ½ tspn garlic powder
  • ½ tspn paprika

Procedure:

-Boil pasta to al dente.

-Marinade chicken for 30 minutes. Melt butter in a pan and stir fry marinated chicken until its cooked but not too dark.

-Take it out and in the same pan, in the same chicken flavoured butter fry mushrooms and take them out with the chicken.

-Now melt some more butter in the same pan and add cream. Let it cook on low heat for 2 minutes and then add parmesan cheese. When the sauce begins to thicken add stir fried chicken, mushrooms and baby spinach. Mix and add boiled pasta.

-Mix & toss.

-Dish out and garnish with some spring onion and parmesan cheese.

-Serve hot.