Kale fusilli pasta with natural yoghurt chicken recipe

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This dish is simple to make and contains all the right nutrients. You can omit the oven bake chicken if you are a vegetarian or vegan.

Ingredients

2 cups of Fusilli pasta or any other pasta of your choice

6 ripe tomatoes (cut them in wedge size shape)

2 tbsp. Extra virgin olive oil 1 Scotch bonnet or chilli flakes (optional)

1 Knorr cube

Handful of kale

2 Garlic cloves

1 Onion

Salt

Chicken spices

4 Chicken pieces (thigh or breast)

4 tbsp. of Natural yoghurt

1tsp. Cumin

1tsp. Chilli powder

1tsp. All purpose spices

1tsp. Chicken spice

a pinch salt

1 tbsp. extra virgin olive oil

Method

Boil the pasta and set it aside.

In a different pan add oil, garlic then onion and fry them together.

Add the tomatoes, scotch bonnet or chilli flakes (optional) and let them cook until soft before adding kale.

Once the kale is soft add the Knorr cube and a pinch of salt to taste.

Add the boiled pasta to the mixture and mix well.

Serve it hot .

Method for the chicken

Combine the above chicken spice together in a bowl and add the chicken pieces, cover them with a cling film and leave them in the fridge for a minimum of 30 minutes.

Heat the oven to 180 °C and place the chicken pieces in the oven for 30-45minutes.

Serve when hot.

Do let us know your thoughts on this recipe

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