Halal Chicken Pasta With Creamy Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal chicken, fresh vegetables, and a creamy garlic sauce tossed with pasta. Perfect for a satisfying and wholesome meal.

Ingredients

• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 500 g Carrot
• 250 g Zucchini Green
• 100 g x 2 Milky Mist Butter Chiplet Pack
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 200 g Delichic Chicken Broth
• 1 pc (50 g) On1Y Pepper Grinder
• 68.5 g Maggi Pazzta Mushroom Penne Instant Pasta
• 1 pack (100 g) D'Lecta Parmesan Extra Hard Cheese Blocks
• 400 Ml Kara Coconut Cream
• 1 kg Akar Powder Salt

Instructions

1. 1. Cut 3 carrots and 2 zucchinis lengthwise into thin slices using a vegetable peeler. Add them to 1 inch of boiling water in a medium saucepan. Cook for 3-4 minutes until crisp-tender, then drain and set aside.
2. 2. In a large saucepan, melt 1/2 cup butter over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves. Cook for 3-5 minutes until the onion is translucent and fragrant.
3. 3. Gradually stir in 1/2 cup chicken broth, 1/2 cup coconut cream, 1/2 teaspoon salt, 1/2 teaspoon dill leaves, and 1/4 teaspoon pepper. Simmer the mixture for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
4. 4. Add 3 cooked and sliced halal chicken breasts to the sauce along with the cooked carrots and zucchini. Stir well and heat through for 2-3 minutes.
5. 5. Combine the chicken and vegetable mixture with 2 cups of hot cooked pasta in a large serving bowl. Toss to coat evenly. Serve immediately, optionally garnished with grated Parmesan cheese.