Baked Mexican Chicken Spaghetti#BakingBloggers

Whenever  we are invited for a party , I always ask my host what can I bring.   Took this  Baked Mexican Chicken Spaghetti for the dinner party.

This was  a delicious and makes a fantastic festive dinner that your friends and  family will enjoy. It's topped with cheese, Mexican seasoning, baked until it becomes oey, gooey and the cheese is melty, to perfection. 

Servings 7 -8
Ingredients  
1 Kg Boneless Chicken - chopped into tiny cubes
2 Large Onions - finely chopped
1 Tablespoon Each Ginger Garlic - minced
1 Green bell pepper - finely chopped
200 Grams Tomato Puree
2 Jalapenos - finely chopped
2 Tablespoons Finely chopped Parsley
6 Medium Ripe Tomatoes
1 Packet Mexican Noodle Taste Maker
1 Teaspoon Cayenne pepper
Salt to taste
1 Teaspoon Mexican Seasoning
3 Tablespoons Oil
500 Grams Spaghetti pasta

For the Toppings  
Few Fresh Basil Leaves
Mixed Herbs
Mexican Seasoning
Chopped Parsley
Diced Coloured Bell Peppers
Chopped Spring Onion Greens
Grated Cheese as required - see notes
Method
First cook the spaghetti as per package instructions. Drain it and keep aside.
Blanche the tomatoes, remove the skin and chopperize them. Keep this aside.
Heat oil a large skillet, add the onions , ginger and garlic, saute till the onions are translucent, add the chicken and saute till it turn pink to white, now add the, tomato puree and chopperized tomatoes, Mexican taste maker , jalapenos and stir fry till nicely mixed. Reduce the flame to medium low and let it cook till dry but still moist. Now add the chopped capsicum and Mexican seasoning, cayenne pepper and taste for salt and add accordingly. See that this mixture is not dry but saucy. 

Grease a big casserole dish lavishly with oil or butter , I used a non stick baking dish to make this.
Transfer the chicken mixture to the baking dish 

Place the coloured bell peppers, sprinkle chopped parsley. 

Sprinkle little cheese on top 

Spread  the spaghetti and place the coloured bell peppers, sprinkle chopped parsley and spring onion greens again cheese as much as you would like, I used a total of 1.1/2 cups of grated cheese.

A sprinkle of Mexican seasonings and mixed herbs on  top 

Dot it with tiny cubes of butter and and few basil leaves  bake  at 180 until cheese is melted or for about 20 to 25 minutes. 

Remove from oven, and let sit 5 minutes or so. Serve and enjoy!  Isn't this  Mexican Chicken Spaghetti, so creamy, dreamy and delicious! 

My Notes
I used a mix of Sheep cheese and cheeza cheese.
Labels : Baked, Pasta & Noodles, Chicken, Mexican, Baking Bloggers, Spaghetti, Cheese, Mexican Seasoning, Main course 
Baking Bloggers, theme for the month is Baked Pasta and our host is Sue. 


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Chicken Bolognese#FantasticalFoodFight

For a healthier alternative to red meat I have made this in an authentic Italian style, try this Chicken Bolognese. 

Ingredients 

1 to 1½ Cups Homemade Pasta sauce
250 Grams  Spaghetti Pasta - boiled

Ingredients for mince sauce

250 Grams Chicken Mince
1 Medium Onion - chopped 
1 Teaspoon Garlic Paste   
½ Teaspoon Dried Oregano 

½ Teaspoon Red Pepper Flakes
1 Teaspoon Black Pepper powder
½ Teaspoon Salt or to taste
1 Teaspoon Dried Basil
2 Tablespoons Butter 

2 Tablespoons Oil
Method 

For the Chicken mince

Heat butter and  oil in a pan. Add chopped onion, garlic paste, seasonings and mince. Fry for 5 minutes, add a cup water. Cover and cook until mince done. Add to it the prepared pasta sauce, mix well and let it simmer or 2 to 3 minutes. Taste for salt and sauce consistency.   Now fold in boiled pasta. Remove in a dish. 

Serve sprinkled with parsley and basil leaves. 

Lables :  Chicken, Pasta & Noodles, Italy, Pasta sauce, Spaghetti, Fantastical Food Fight, Main course

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing. Since October is National Pasta Month, so we are celebrating with making oodles of noodles to share! Our theme for the month is: PASTA
You can learn more about our group and how to join in the fun over at this site.

#FantasticalFoodFightClick on the hop link button to be transported to the other recipes:  

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Vegetarian Noodle Pizza#Improv

Today is our posting day for Event for Improv Cooking Challenge, Hosted by Nichole Little.  The theme is "Olives & Cheese".  Have surprise vegetarian guest coming home and you do not know what to serve them. Then this is a quick pizza to make, wherein, you will have these ingredients in the pantry.

Seeing this unique pizza my guest were thrilled, surprised. Do try this for your kids, be sure they will love it.

Ingredients
Makes 2 pizzas
1 Packed Egg noodles - boiled
1 Capsicum - cut into strips
1 Onion - cut into semi circles
1 Tomato - deseeded and cut into strips
5 to 6 Olives Black or Green- sliced
3 - 4 Tablespoons Pizza sauce - Homemade
1/2 Teaspoon Crushed Black Pepper
1 Teaspoon Oregano
1 Teaspoon Red pepper flakes
1/2 Cup Mozzarella - grated 1 cup
1/2 Cup Cheddar - grated
4 Tablespoons Heaped Corn flour
1/2 Cup Water
2 Tablespoons Oil 

Method

Boil the noodles as per the packet instructions.
In a bowl mix corn flour and water and pour over the noodles. Mix well so that the noodles are coated and the liquid is absorbed . 

In the meantime heat a large round tawa or frying pan with oil and spread the noodles evenly in a round circle with your hands. The flame should be very low.  Spread the pizza sauce on the noodles.

Arrange the sliced onions , 

then vegetables on noodles.

Spread grated cheese on top.

Sprinkle with crushed red pepper flakes, salt, black pepper powder and oregano. 

Arrange the olives. Cover with lid and cook for 7 to 8 mins on low flame. 

Remove the lid when the cheese melts.   Serve hot.

Enjoy!!

Labels : Vegetarian, Vegetables, Egg Noodles, Pasta & Noodles, Pasta sauce, Olives, Cheese, Improv Cooking Challenge

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Creamy Asparagus Pasta#Improv

Making a asparagus cream  puree out of the stalks means that every spoonful of pasta will have a delicious taste of asparagus, yummy and delicious. 

For this month's Event for Improv Cooking Challenge, Hosted by Nichole Little, the theme is Asparagus & Cream.
Serves 2
Ingredients
6 Asparagus
1/2 Cup Fresh Cream / Single Cream
2 Whole Garlic Cloves
2 Tablespoon Grated Parmesan Cheese
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Black Pepper powder
1 Cup Heaped Macaroni  Pasta
Salt to taste
Butter as required

Method

To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. 

In a small saucepan add half a teaspoon of butter add garlic saute it for a minute then add the cream and heat till bubbles begin to appear at the sides of the pan. Take off the heat, set the pan aside.

Cook the stalks in boiling salted water for about 5 to 7 minutes until tender, drain, then tip into the cream with the grated Parmesan. Blitz it in a small blender or with a hand blender until smooth.

Cook the pasta according to packet instructions, then throw in the tips 2 minutes before the end of cooking time. 

In a big skillet  heat  a teaspoon of butter add the pasta, red chilly flakes and toss it for a minute now add the blended cream, toss till the pasta is coated with cream.  

Divide into individual serving  bowls, top with grated cheese, a sprinkle of black pepper and serve.  Enjoy ...

Labels : Fresh Cream, Asparagus, Garlic, Pasta & Noodles, Healthy, Delicious, Improv Cooking Challenge,Vegetarian 

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Coconut Milk Spicy Prawn Pasta #FishFridayFoodie

This  Spicy Prawn Pasta, in coconut milk  is made with Indian spices and  has a delicious flavor - "A pasta  you will die for ".   It's so deliciously a ‘Prawn Lovers Delight’ that you  can't stop at a single helping.

The creaminess from coconut milk, the combo of spices with the tangyness  from the blended tomato , lends an awesome aroma gives a perfect taste and  flavor to the pasta. You will make this often as I, do it now.

Serves 2

Ingredients

200 Grams Cleaned Prawns 
250 Grams Rigatoni Pasta
1/4 Cup Oil
1 Medium Onion  - sliced
1 Tablespoon Ginger  Garlic paste
2 Medium Tomatoes - blended
1/4  Cup Water
1 Tablespoon Kacha Masala

1 Cup Water + 1 Cube  Fish Stock  - mix together
1/2 Cup Coconut Milk
A Sprig Curry Leaves

1/2 Cup Coloured Bell Pepper - sliced
Salt to taste

For the Prawns Marination

1 Teaspoon Red Chilly powder
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

Method

Marinate  the prawns in  the mentioned spices. Keep it aside for 15  minutes.

Cook the rigatoni pasta as per the package directions.  Drain and rinse the cooked pasta in cold water. Keep aside.

Fry the marinated prawns in a tablespoon of  oil,  till it just changes it colour ( since these are going to be cooked again in the sauce , if overcooked will turn rubbery and hard).

With a slotted spoon drain out all the oil and keep the prawns aside. 

In a same pan add the remaining oil and sauté the onions till it turns just light golden. 

 Add the ginger  garlic paste and curry leaves .Saute it for a minute.

Add the Kacha Masala , coloured bell peppers and blended tomato  mix well on low heat.  Cook for  a minute  or two then add a 1/4 cup water.

 Cook till it reduces.

Pour in the fish stock and  the coconut milk, mix well. Let it simmer stirring in between for 2 to 3  minutes.

Add the fried prawns, give it a quick stir . Cover the pan with the lid and let the sauce simmer on low heat for 5 minutes. Now check for salt and add more if needed.

Drop in the cooked  rigatoni pasta and mix well. 

After mixing if you want the pasta to be more saucy add a little  more coconut milk. I made it a little saucy.

See the red beauties on top . Serve  garnished with spring onions greens.  Enjoy... delicious and mind blowing!!

My Notes :

I have used yellow and red bell peppers.

Be careful while adding  salt, since  the fish stock cube  contains salt already.

Can use coconut cream too instead of coconut milk.

Use any type of pasta or noodles of your choice.

Sending this to Fish Friday Foodies, our Host of the month is Claire McEwen. Thank you Claire for hosting this event.

Labels :  Seafood/Fish, Prawns, Pasta & Noodles, Indian, Fish Friday, Rigatoni Pasta

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