Tuesday, 8 October 2013

Spaghetti with Chicken in a Tangy Tomato Sauce

Hmm spaghetti, I have very recently started using spaghetti, initially I used it only in soups, this is the first time I used it in a main course dish.

(I have clicked the photograph before folding the sauce into the spaghetti.)

Hubby and I both have a funny memory of the first time we tried spaghetti in our lives. It was when we went on a short trip to Pondicherry in South India, we went to a cafe at Auroville and ordered a couple of things. But, I remember only two of them one was a hibiscus drink which was oh! so refreshing and we decided to try spaghetti for the first time. It was listed as spaghetti with tomato sauce and cheese, but what did we see when it finally arrived at our table? A plate with plain cooked spaghetti and two small bowls one containing tomato sauce and one plain grated processed cheese. Were we surprised or were we surprised?

Anyways it surely served as a memory we always smile at. But I am glad hubby really liked what I made this time.


400 grams spaghetti,
250 grams boneless chicken chunks,
2 tbsp olive oil + some more to drizzle,
50 grams sliced mushrooms,
1 cup sliced leeks,
4 sliced green chillies,
1 tsp garlic paste,
2 chopped tomatoes,
1 chicken soup cube,
1.5 cup tomato sauce,
½ cup cream,
½ cup grated parmesan cheese,
Salt to taste,
Crushed black pepper as required,
A few sprigs of parsley


Heat half the olive oil and add the sliced mushrooms. Sauté for about 4 minutes and keep aside.

Cook the chicken chunks in salted water. Keep aside.

Heat the remaining oil and add the sliced leeks. Fry till they start turning brown, then add the green chillies and garlic paste and fry well. Next add the tomato sauce, chopped tomatoes, pepper, salt and chopped parsley. Also add the soup cube, chicken and the water used to cook the chicken. Adjust seasoning and cook for 10 minutes.

Heat plenty of water with salt and a teaspoon of oil, when it boils add the spaghetti and cook till al dente. Drain out and mix in the chicken in tomato sauce. Stir in the cream and fold in the fried mushrooms.

Serve topped with parmesan cheese and a drizzle of olive oil.