Chicken and Pepper Pasta Recipe ๐
Introduction:
Indulge in the savory delight of Chicken and Pepper Pasta, a culinary masterpiece discovered in the pages of ‘Young Times’ magazine, endorsed by the renowned Chef Sanjeev Kapoor. This recipe promises a burst of flavors with tender chicken, vibrant peppers, and aromatic garlic, all tossed with fettuccine pasta in a delectable olive oil infusion. Quick to prepare and brimming with healthful ingredients, this dish is perfect for busy weeknights or cozy gatherings. Let’s dive into the kitchen and embark on a journey of gastronomic bliss!
Ingredients:
- 200g fettuccine pasta
- 200g chicken, shredded
- 1 carrot, thinly shredded
- 1/2 red capsicum, thinly shredded
- 2 cloves dried garlic, crushed to a paste
- 6 tablespoons olive oil
- 3 teaspoons salt
- Black pepper, to taste
Nutrition Facts (Per Serving):
- Calories: 753
- Fat: 38.8g
- Saturated Fat: 7.7g
- Cholesterol: 149.8mg
- Sodium: 208mg
- Carbohydrates: 66.9g
- Fiber: 3.4g
- Sugar: 7.4g
- Protein: 32.9g
Instructions:
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Preparation: Start by shredding the chicken into bite-sized pieces. Season it with salt and pepper, ensuring each piece is evenly coated. Thinly shred the carrot and red capsicum, setting them aside for later use. Crush the dried garlic cloves into a fine paste, releasing their aromatic essence.
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Sautรฉ Chicken: Heat olive oil in a non-stick pan over medium heat. Add the seasoned chicken to the pan, allowing it to brown evenly. Once the chicken turns golden brown and cooks through, remove it from the pan and set it aside.
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Sautรฉ Vegetables: In the same pan, add the shredded carrot and red capsicum. Sautรฉ them over low heat for approximately 5 minutes, allowing the vegetables to soften and develop their flavors. Next, add the crushed garlic paste to the pan, sautรฉing for an additional minute until fragrant.
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Combine Ingredients: Return the cooked chicken to the pan, along with any accumulated juices. Pour in chicken stock, allowing the flavors to meld together as the mixture simmers. Stir occasionally and cook until the chicken is tender and infused with the aromatic blend of vegetables and garlic.
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Cook Pasta: Meanwhile, bring a large pot of salted water to a rolling boil. Add the fettuccine pasta to the pot, cooking it until it reaches al dente perfection. Once cooked, drain the pasta thoroughly, ensuring there is no excess water.
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Toss and Serve: Transfer the cooked pasta to the pan with the chicken and pepper mixture. Toss everything together gently, ensuring the pasta is evenly coated with the flavorful sauce. Season with additional salt and pepper to taste, adjusting the seasoning according to your preferences.
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Presentation: Plate the Chicken and Pepper Pasta with finesse, garnishing it with a sprinkle of freshly ground black pepper for an extra burst of flavor. Serve hot and watch as your guests indulge in this tantalizing culinary creation.
Tips:
- For added depth of flavor, consider marinating the chicken in the refrigerator for 30 minutes before cooking.
- Experiment with different varieties of pasta, such as penne or spaghetti, to suit your taste preferences.
- To enhance the dish’s nutritional profile, incorporate additional vegetables like spinach or cherry tomatoes.
- For a touch of indulgence, sprinkle freshly grated Parmesan cheese over the pasta just before serving.
Conclusion:
Celebrate the art of cooking with this sensational Chicken and Pepper Pasta recipe, curated by Chef Sanjeev Kapoor himself. Whether you’re a seasoned home chef or a culinary enthusiast exploring new flavors, this dish promises to delight your taste buds and elevate your dining experience. Gather your ingredients, unleash your creativity, and savor every forkful of this exquisite pasta creation. Bon appรฉtit! ๐ฝ๏ธ
