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

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Carrots - 1kg
• 500 g Planet Organic Courgettes 500G
• 200G All Things Butter Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 450G Northern Pasta Co. Fusilli, 450G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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 heavy cream, 1/2 teaspoon salt, 1/2 teaspoon, 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 fusilli in a large serving bowl. Toss to coat evenly. Serve immediately, optionally garnished with grated Parmesan cheese.