Chicken Curry Pasta

You know the feeling of making something special or different on a Sunday? Yeah.. That’s what I felt when I made this dish. Lol. So most of the time we partner curry with rice so why not with pasta? The next thing I know, I was already at the farmer’s market, gathering the ingredients. Lol.

Ingredients:

1/2 lb. chicken (regularly cut)
450g. spaghetti pasta
1 large potato (cubed)
1 large carrot (cubed)
1 medium red bell pepper
2 tablespoon oil
1/2 cup string beans
3 tablespoons curry powder
1/4 cup milk
3 cloves garlic (minced)
1 medium onion (chopped)
Salt and pepper
1 cup pasta water

Method:

1. Cook pasta per package instructions – Al dente. Drain and set aside. Keep a cup of pasta water.

2. In a sauce pan, heat oil and sauté garlic and onion. Add in the chicken, let it cook (15 – 20 minutes)

3. Stir in curry powder and pasta water. Continue to cook for 3 minutes (low heat).

4. Add in the potatoes and carrots. Cook until tender.

5. Place the bell pepper and string beans. Pour in the milk and let it simmer until the sauce thickened. Add salt and pepper to taste.

6. Toss in the spaghetti pasta until everything is covered with sauce. Serve.

Enjoy!

The Late Night Salad

I had enough early dinner in the office that day so I skipped dinner at home but when the clock strikes twelve midnight my stomach started to growl. Lol. I went to the fridge and looked for whatever is available. I remember I bought some romaine lettuce and cucumber at the farmer’s market the day before. I found some leftover chicken from the chicken spread I made also the day before and found an asian salad dressing I bought when I did some groceries.  So I ended up making a salad. Lol.

I think everyone knows how to make a salad.. whether fruit or veggie. It’s just a matter of the ingredients you are going to use. You wanna make sure the ingredients are fresh!

Ingredients:

• Romaine Lettuce (washed)
• Cucumber (chopped)
• Day old bread
• 1 medium red onion (chopped)
• Leftover chicken breast
• 1 teaspoon sesame oil
• Cream cheese
• Asian dressing

Method:

1. Wash the lettuce well in a cold water then dry. Set aside.

2. Heat bread in medium high heat or until they get toasty (do not burn). Then spread some cream cheese on it and cut them into squares. That will serve as your croutons. Set aside.

3. In a large bowl combine all the ingredients. Add the dressing. Toss it well. Serve.

Enjoy!