Tuesday, October 06, 2009

Chillie Coriander Pasta

Ocassionally, I do get it right!

I cook up a quick salad for my brown bag lunch (actually white plastic container in a white plastic packet lunch). While I have been eating really healthy (and keeping trim), the food is really bland. Not bad...just bland. At work, all of us eat together in a long room. And while everyone readily dig into the assorted fruits I bring, salad is left for me, untouched. Mostly.

Today, was different. However, most of my colleagues just happened to be out. Only four of us at lunch, two of whom are vegetarian and the salad I made had chicken. So, here it is, if not interesting enough for anyone else, then, atleast for me...to remember the recipe.

You will need:
Canelloni pasta: a handful really, 15-20 if you want to be picky. Any pasta would do, I presume
Boiled shredded chicken: a small cupful
Garlic: 1/2 tsp diced
Dried red chillie: 1
Coriander: 1/4 cup
Salt, freshly ground pepper
Oil: 1 tbsp

How to:

  1. Cook the pasta as per the instructions on the packet. Drain, keep 2-3 tbsp of the water in which the pasta was cooked in.
  2. Heat the oil in a pan.
  3. Add the diced garlic and red chillie julienned. You can de-seed and put the chillie if you can't stomach hot. I just love the smell of chillie cooking...although we - Ma, R & I were all coughing and gasping from the fiery fumes!
  4. Add the chicken and stir.
  5. Add the drained pasta.
  6. Add 2-3 tbsp of the reserved liquid
  7. Add the coriander
  8. Season with salt and pepper.
  9. Stir to mix-well and remove!

Viola! Done.


Maaya said...

this looks so simple to make and so tasty. thanks!

Anonymous said...

Venture a small fish to catch a great one. ............................................................

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