Pasta Rasta by Chef Shireen Anwar

By on August 14, 2011

 Pasta Rasta by Chef Shireen Anwar

Ingredients

Chicken breast (cut into slices) -  2
Tomato (cut in thick julienne)-  1
Capsicum (cut in thick julienne) -  1
Onion (cut in thick julienne) -  1
Mushrooms (sliced) -  6
Boiled pasta  -  3 cups
Black pepper powder (kali mirch)  -  1 tsp
Salt-  1 tsp
Garlic paste (lehsan paste) – 1 tsp
Wooster sauce – 1 tbsp
Soya sauce -  1 tbsp
Ketchup – 1 tbsp
Chili powder (lal mirch powder) – 1/4 tsp
Oil -  2 tbsp
Cheddar cheese  -  2 tbsp
Butter –   2 tbsp

Ingredients for Sauce

Stock  -  1 1/2 cup
Corn flour (mixed with 1/4 cup water) -1 tsp heaped
Soya sauce  -  1 tbsp
Ketchup -  3 tbsp

Method:

-         Marinate sliced chicken with ketchup, chili powder, 1/2 tsp black pepper, 1/2 tsp salt,  garlic paste, Wooster sauce and oil.

-         Heat butter in frying pan, add marinated chicken, cook for 5 minutes then add remaining 1/2 tsp salt, 1/2 tsp black pepper, and add 1 tbsp soya sauce and 1 tbsp ketchup, toss for 2 minutes then add all the vegetables with 3 cups boiled pasta, also add in the prepared sauce, mix all very well,

-         Garnish with grated cheddar cheese. And serve with garlic bread.

Method for Sauce


Put Stock, 1 tbsp Soya sauce, 3 tbsp Ketchup in a pan cook till boiling, add corn flour paste to make sauce thick.