I must admit, I discovered my love for pasta little late….but they say ‘better late than never’….so these days pasta has become one of the regular buy along with monthly groceries….Though mac ’n’ cheese is something, which lil’M likes the most….this time I thought of trying out something new….I picked up a pack of penne from store….
Somehow I completely forgot about the packet till last evening….As we had an elaborate lunch being Sunday, I thought of skipping dinner…but by the time the clock stuck 10 in the night, I felt peckish….. I thought of having something light and entered kitchen. I thought of settling down with an apple….then I heard my husband’s voice from living room, who was glued to TV watching week long news….Can I get something to eat? May be something hot….
Whenever I am in a situation like this, I easily settle down with maggi…but today when I opened my kitchen rack, I found packet of penne lying over there….I thought of giving it a try with no particular recipe in mind….I kept penne pasta to boil and opened my fridge to check out what else is lying in…?? I found frozen peas and left over chicken pieces from chicken curry with little nearly 2 tbsp. of gravy left. The only thought which struck me at that odd hour was to toss the penne in that chicken curry and serve. So I did it….Check out how the medley of penne pasta with leftover chicken curry and frozen peas turned out….here the magic is purely done by the chicken gravy….
- 2 cups uncooked Penne
- 3 tbsp. Butter
- ½ cup leftover Chicken curry*
- 2-3 tbsp. frozen Green Peas, thawed
- 1 tbsp. All-purpose flour/ Maida
- 1 cup Milk + ¼ cup Milk
- ½ tbsp. Pepper
- Shred the chicken pieces and set aside.
- Bring a large pot of water to boil and cook penne as per the instructions on the packet or until done.
- In the meantime add butter to a pan and add all-purpose flour to it. On a low flame stir until raw smell disappears.
- On low flame add in milk slowly by continuously stirring. (I used whisker and it eased my work). Now add in shredded chicken pieces and gravy. (If you end up with lumps, don’t worry, just run the sauce through sieve.)
- Combine well. Season with salt and pepper. Let the sauce come to boil. Now add in thawed green peas
and cook for 1-2 minutes on low flame.
- When the penne is cooked, turn off the flame and drain excess water using colander. Pour over cool water to stop the process of cooking. Drain completely.
- Now add these cooked penne to above sauce and toss. Using a wooden spoon gently stir on low flame till penne is completely coated with sauce. If you feel the mixture is thick enough then add extra ¼ cup reserved milk.
- Cook for 1-2 minutes by covering with a lid and serve hot by grating cheese over it.
- Last but not least add love to make this recipe taste ‘Yummy’.
I used only boneless chicken pieces along with gravy from the leftover chicken curry. You can also substitute chicken curry with fresh chicken pieces. Just marinade the boneless bite sized chicken pieces with pepper and salt for 15 minutes and pressure cook for 1-2 whistles or until chicken pieces are soft and tender and then shallow fry them for 3-4 minutes before adding them to the sauce.