Ingredients:

• Water, as required
• Salt, to taste
• 1 tbsp oil, plus 1-2 tbsp for cooking
• 400 grams Fettuccine pasta
• 500 grams of boneless chicken
• 1 tsp paprika powder
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/2 tsp black pepper, or to taste
• 1 tbsp vinegar
• 1 & 1/2 tbsp soy sauce
• 1 capsicum
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 2 cups milk, or as required
• 1/4 tsp chilli flakes
• 1/4 tsp black pepper
• 1/2 tsp dried oregano leaves
• Cheddar cheese, to taste

Instructions:

Boiling the Fettuccine:

Begin by bringing a large pot of salted water to a boil. Add a tablespoon of oil to prevent the pasta from sticking together. Cook the fettuccine until tender but firm and chewy when you bite into it, then drain and set aside.

Marinating the Chicken:

In a bowl, combine the chicken with paprika powder, garlic powder, cumin powder, red chilli powder, salt, black pepper, vinegar, and soy sauce. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 30 minutes to absorb the flavours.

Cooking the Marinated Chicken:

Heat 1-2 tablespoons of oil in a pan over medium heat. Add the marinated chicken fajita and cook until it’s tender. Add the chopped capsicum and continue to cook on high flame for 1 minute until thoroughly done and has a nice sear on the outside. Once cooked, remove the chicken from the pan and set it aside.

Preparing the White Sauce:

In the same pan, melt the butter over medium heat. Stir in the all-purpose flour and cook for a minute to form a roux. Gradually pour in the milk, whisking constantly to prevent lumps. Add salt, chilli flakes, black pepper, and dried oregano. Continue to cook, stirring frequently, until the sauce thickens. If desired, add grated cheddar cheese for extra richness and flavour.

Combining the Pasta and Sauce:

Add the boiled fettuccine to the white sauce, gently tossing to coat the pasta evenly. Then, introduce the cooked chicken fajita into the mix, combining everything thoroughly to ensure the flavours meld together.

Serving:

Serve the Fajita Pasta with White Sauce hot, garnished with additional cheese, fresh herbs, or a sprinkle of chilli flakes for an extra kick. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container and reheated for a quick and delicious meal.

Conclusion:

Fajita Pasta with White Sauce is a testament to the versatility of pasta and the universal appeal of fajita seasoning. It’s a dish that brings warmth to the dinner table and smiles to faces. Whether you’re looking to spice up your pasta routine or simply in the mood for something different, this recipe promises to deliver a delightful dining experience. Bon appétit!

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Fajita Pasta Recipe

Imagine the sizzle of fajitas meets the creamy indulgence of white sauce pasta. This fusion dish is a culinary delight that combines the spicy, smoky flavors of Mexican cuisine with the rich, velvety texture of Italian white sauce. The result? A mouthwatering Fajita Pasta in White Sauce that's sure to tantalize your taste buds.

Course Appetizer

Cuisine Italian

Ingredients

INGREDIENTS

• WATER AS REQUIRED
• SALT TO TASTE
• OIL 1 TBSP
• FETTUCCINE PASTA 400 GRAM
• CHICKEN BONELESS 500 GRAM
• PAPRIKA POWDER 1 TSP
• GARLIC POWDER 1 TSP
• CUMIN POWDER 1 TSP
• RED CHILLI POWDER 1/2 TSP
• SALT TO TASTE
• BLACK PEPPER 1/2 TSP OR TO TASTE
• VINEGAR 1 TBSP
• SOY SAUCE 1 & 1/2 TBSP
• OIL 1-2 TBSP
• CAPSICUM 1
• BUTTER 2 TBSP
• ALL PURPOSE FLOUR 1 TBSP
• MILK 2 CUPS OR AS REQUIRED
• SALT TO TASTE
• CHILLI FLAKES 1/4 TSP
• BLACK PEPPER 1/4 TSP
• DRIED OREGANO LEAVES 1/2 TSP
• CHEDDAR CHEESE TO TASTE
• BOILED FETTUCCINE
• CHICKEN FAJITA

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Alfredo Pasta

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinate Chicken 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Ingredients

Ingredients used to marinate the chicken

• 200 grams chicken boneless
• salt to taste
• ½ tsp red chili crushed
• ¼ tsp black pepper crushed
• ½ tsp white pepper crushed
• ½ tsp garlic powder
• ¼ tsp dried oregano leaves
• 1 tbsp vinegar

ALFREDO SAUCE INGREDIENTS

• 2 to 3 tbsp butter
• 1 tsp garlic chopped
• 1 tsp all-purporse flour
• 400 ML milk
• salt to taste
• ½ tsp red chili crushed
• ¼ tsp black pepper crushed
• ¼ tsp dried oregano leaves
• ¼ cup cheddar cheese
• 100 ML dairy cream
• 200 grams boiled pasta
• mozzarella and cheddar cheeses to taste

Other ingredients

• 1 to 2 tbsp oil

Instructions

• Cook the pasta according to the package instructions and keep it aside.
  200 grams boiled pasta
• Combine chicken and other ingredients together in a mixing bowl and let marinate for 20 to 30 minutes.
  200 grams chicken, salt, ½ tsp red chili, ¼ tsp black pepper, ½ tsp white pepper, ½ tsp garlic powder, ¼ tsp dried oregano leaves, 1 tbsp vinegar
• Heat oil in a frying pan and cook the marinated chicken for 6 to 8 minutes or until the chicken is done.
  1 to 2 tbsp oil
• Melt the butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds, or until fragrant. Then add the all-purpose flour as per the recommended quantity and stir continuously for a minute.
  2 to 3 tbsp butter, 1 tsp garlic, 1 tsp all-purporse flour
• Pour in the milk and mix in the salt, red chili crushed, black pepper crushed, and dried oregano leaves. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil. Turn the heat down to medium to mix in the cheddar cheese until melted. Continue to cook until you get the desired thickness.
  400 ML milk, salt, ½ tsp red chili, ¼ tsp black pepper, ¼ tsp dried oregano leaves, ¼ cup cheddar cheese
• Remove the pan from the heat and add the dairy cream. Arrange the cooked pasta in a serving bowl and add a layer of cheddar and mozzarella cheese. Then another layer of cooked chicken, followed by a spillover of Alfredo sauce. You can also add some extra cheese.
  ¼ cup cheddar cheese, mozzarella and cheddar cheeses, 100 ML dairy cream
• Now it is time to bake it at 180°C until cheese melts. Garnish with parsley and serve.

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Veg Pasta

Course Pasta

Ingredients

• 1-2 tbsp oil
• ½ tsp garlic
• ½ small sized onion
• handful of cabbage
• ½ small size piece of carrot
• ½ piece of capsicum
• salt to taste
• 2 pinches of red crushed chili or to taste
• ¼ tsp black pepper
• ¼ tsp sugar
• ¼ tsp mixed herbs (optional)
• 2 medium sized blended tomatoes
• ¼ tsp paprika powder (for good color)
• 150 grams boiled pasta

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Notes

If you like you can also add some cheese as well.

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Pasta Lasagna

Ingredients

• 2 tbsp oil
• 1 tsp garlic (lahsan)
• 1 medium sized onion
• ½ kg minced chicken
• 1 tsp paprika powder for good food color
• 1 tsp crushed black pepper
• 1 tsp crushed red chili or as to taste
• salt to taste
• 1 tsp dried parsley
• ½ tsp dried oregano leaves
• ⅔ cup tomato ketchup
• 2 large sized blended tomatoes
• ½ piece capsicum (shimla mirch)

White Sauce

• 2 tbsp butter (makhan)
• 2 tbsp all purpose flour (maida)
• 3 cup milk
• 1 tsp white pepper powder
• ½ tsp salt or to taste

Other ingredients needed at the time of Assembling

• ½ packet boiled macaroni
• mozzarella and cheddar cheese to taste
• dried parsley

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Chicken Macaroni

Course Appetizer, Pasta

Ingredients

• 200 grams boiled macaroni
• 1 cup boneless chicken cubes
• 1 tsp crushed garlic
• 1 tsp black pepper
• ½ tsp paprika powder or to taste
• salt to taste
• ½ tsp sugar
• 1 tsp hot sauce (optional)
• 1 tbsp soy sauce
• carrot and capsicum to taste
• mozzarella cheese as required
• ¼ cup tomato ketchup
• 2 tbsp chili garlic sauce (optional)

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Mutton Lasagna

Ingredients

• 2 tbsp oil
• 1 tbsp garlic paste
• 1 large onion
• ½ kg minced mutton (bakray ka keema)
• salt to taste
• 1 tsp crushed red chili
• ½ tsp white pepper powder (sufaid mirch powder)
• 1 tsp black pepper powder (kali mirc powder)
• 1 tsp dried oregano leaves
• 1½ tsp dried parsley leaves
• 3 blended tomatoes
• ½ cup tomato paste
• 2 tbsp peri peri sauce
• ½ cup tomato ketchup
• ½ cup water or as required

Ingredients- white sauce

• 2 tbsp butter
• 2 tbsp all purpose flour
• 3 cups milk
• 1 tsp white pepper powder
• ½ tsp salt or to taste

Assembling

• white sauce
• boiled lasagna sheets
• mutton
• mozzarella cheese to taste
• cheddar cheese to taste
• oregano
• chili flakes

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Spaghetti and Meat Balls

Course Appetizer

Ingredients

• 300 grams boneless chicken
• 1 medium sized onion
• a handful of coriander leaves
• 1 to 2 green chilies (optional)
• ½ cup breadcrumbs
• 1 tsp garlic powder
• ½ tsp white pepper powder
• 1 tsp dried parsley
• 1 tsp black pepper powder
• 1 egg
• salt to taste
• oil for deep frying

Ingredients for gravy and assembling of recipe

• 2 to 3 tbsp oil
• 1 small sized onion
• 2 tomato (already boiled and peeled)
• ¼ cup tomato puree
• 1 to 2 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp oyster sauce (optional)
• 1 tbsp Sriracha Sauce or Hot Sauce or Chili Garlic Sauce
• 1 tsp paprika powder for color
• salt to taste
• 1 tbsp sugar
• ½ tsp mixed herbs
• mozzarella cheese or cheddar cheese slices to taste
• ½ packet boiled spaghetti
• green coriander leaves for garnishing purpose

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Fried Chicken Noodles

Course Appetizer

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Ingredients

• 2 tbsp oil
• 1 tbsp garlic crushed into paste form
• 250 grams boneless chicken
• salt to taste
• ½ tsp black pepper powder or to taste
• 1 tsp crushed red chili or to taste
• 1 tbsp hot sauce
• 1 to 2 tbsp soy sauce
• 1 tsp oyster sauce (optional)
• 2 tbsp tomato ketchup
• ½ capsicum (shimla mirch)
• ¼ red bell pepper (optional)
• ½ onion
• ½ packet boiled egg noddles
• spring onion (green part) for garnishing and taste

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