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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I found this recipe in a magazine known as 'Young Times'. It is suggested as a superb healthy recipe by Chef Sanjeev Kapoor, a very famous Indian chef. Ingredients:
200 g fettuccine pasta |
200 g chicken |
1 carrot |
1/2 cup chicken stock |
2 medium red capsicums |
6 dried garlic |
3 tablespoons olive oil |
salt |
black pepper |
Directions:
1. Shred chicken and apply salt and pepper to it.
2. Shred capsicum and carrot thinly.
3. Peel and crush garlic to a paste.
4. Heat oil in a non-stick pan and saute chicken till it browns.
5. Remove from pan.
6. In the same pan, saute capsicum and carrot on low heat for 5 minutes.
7. Add crushed garlic and saute for a minute.
8. Add chicken and chicken stock and cook till chicken is tender.
9. Meanwhile cook the pasta in boiling salted water until al dente.
10. Drain well and toss with chicken and pepper.
11. Season to taste and serve hot.
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