Pasta is mostly made from dough of durum wheat flour which is rich in proteins; the other fact about this foodstuff is that it can be melded with a variety of ingredients according to one’s whims—and the result is sure to be wonderful.
Quantity of dry fusilli/ Rotini pasta: About 250g = 4 cups of dry pasta; cook the pasta according to the package instructions
- Sauté mashed pieces of about 10 garlic cloves in adequate quantity of warm soybean oil,
- Add finely sliced pieces of 7 small tomatoes and finely sliced pieces of 2 hyderabadi green chillies (these chillies are about palm length and slender, they have mild but distinctive pungent flavour) to the blend; and smidgen the mixture with salt – according to preference of flavour,
- Meld 500g of chicken mince with the melted mixture; add finely sliced pieces of 3 small orange carrots and ¼ tsp. of turmeric powder to the mixture,
- Add 4 cheese slices to meld with the warm, cooked mixture,
- Amalgamate the cooked fusilli pasta with the warm mixture.
Serving size: Approximately 3 to 4
Happy Eating ♥
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.