Chicken Tikka Masala Pasta
A fusion dish that combines the comforting texture of pasta with the bold flavors of chicken tikka masala.
Equipment
- Large Pan
- Pot for Pasta
Ingredients
- 500 g spiral pasta
- 1 count onion diced
- 2 cloves garlic minced
- 400 g boneless chicken diced
- 1 jar tikka masala simmer sauce (510g)
- 2 cups whole baby green beans
- 1 count lemon
- ¾ cup Colby cheese grated
- Olive oil for sautéing
- Salt and pepper to taste
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat a large pan over medium-high heat and add a drizzle of olive oil. Sauté diced onion and minced garlic for a few minutes until soft and fragrant.
- Add diced chicken to the pan and cook for 3-5 minutes until lightly browned.
- Meanwhile, boil a separate pot of water and cook spiral pasta according to package instructions.
- Once the chicken is browned, pour in the tikka masala sauce and add baby green beans. Allow to simmer for 15-20 minutes.
- Squeeze in the juice of half a lemon and reserve the other half for serving. Toss drained pasta into the sauce, coating well.
- Season with salt and pepper as needed. Serve topped with grated Colby cheese and lemon wedges.
- For garnish, sprinkle fresh coriander leaves on top if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.