Kosher Chicken And Vegetable Pasta Recipe

About this recipe

A hearty and flavorful dinner featuring tender chicken, sautéed vegetables, and creamy pasta, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Pasteurised Butter
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 500 g Anmara Artisanal Pasta, Organic Fettuccine, Hard Durum Wheat
• 200 g Milky Mist Cream Cheese
• 100 g Eastern Chicken Masala
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Boil 500 g kosher chicken in a pot of water until fully cooked, then remove from the bone and shred into bite-sized pieces.
2. 2. In a large skillet, melt 50 g butter over medium heat and sauté 1 cup diced bell pepper and 1 cup diced bell pepper until softened, about 5 minutes.
3. 3. Cook fettuccine in the chicken broth from boiling the chicken, following package instructions until al dente. Drain and set aside.
4. 4. In the skillet with the sautéed vegetables, add the shredded chicken, cream cheese, and the cooked fettuccine. Stir well to combine and simmer for 5 minutes to meld the flavors.
5. 5. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Serve hot and enjoy.