Tag Archives: chicken

Farfale Pasta with chicken

13 Jun




Farfale (1 1/2 cup)

Chicken (Cooked/Cubed)

Chicken Stock (1 cube)

Salt/pepper (pinch)

Cheese 1/2 cup (cheddar)
Garlic (2 cloves)

Spinach or greens (optional)

Oil (2 tablespoon)

Cook farfale in pot of boiling water. Add 1 tsp of salt. Drain. In a saucepan, add oil or butter and 2 flakes of garlic. Mix in the chicken pieces or other cooked meat. Add 1 tablespoon of flour and a half cup of stock. Stir until thick gravy forms. Add vegetable or herbs to liking. Garnish with cheese.


Chicken with Zuchini

28 Oct

Chicken (breast)

Onion (half)

Green bell Peppers (half)

Zuchini (1)

ImagePepper (ground)

Cumin (1 tsp)

Corriander (1.4 tsP)

Red Pepper Flakes (1 tbsp)

Salt (1/4 tsp)


Add about 1 tablespoon of oil to pan. DIce or cut vegetables and chicken pieces to bite size. Add the spices and salt to the meat and vegetables. Place altogether in the pan, on medium high heat and lower after about two minutes. Stir chicken and vegetables around the pan for at least five to ten minutes until cooked fully.  Serve with pasta or rice.


Thai Rice Flakes with Chicken

15 Oct




Butter Chicken

2 Oct

Let’s call it butter Chicken.  That was the intention and the ready mix spice packet I used for this dish is titled “Butter Chicken”. This is how I prepared it:

Chicken Breast – cubed/cut into 1 inch pieces

ImageButter (1 tblsp.)

Butter Chicken spice mix (Shah)

Yogurt (1 cup)

Tomato Paste (1 tblsp.)

Salt (to taste)


Fry chicken pieces using butter in a open pan over low to medium heat for about five minutes. Add the spice mix (half packet). Beat yogurt and add to pan with 1 cup water, tomato paste and salt. Bring to boil. Cook for about 10 – 15 minutes.


Chicken with Asperagus and Hummus

23 Sep


Whole Chicken (1)

Ginger/Garlic Paste (1 tbsp.)

Turmeric 1/2 tsp

Ground Cumin/Corriander 1 tsp/11/2 tsp

Red Pepper 1 tbsp. (ground)

Apply salt and ginger garlic paste to the whole chicken including inside.   Apply dry spices, lime juice or yogurt and marinate for about 20 min. to half hour. Place chicken into a pot or dish with tight cover and slow roast for 30 min. Turn chicken over in the pot for additional 10 minutes of cooking time. Do not add water. Add asperagus to leftover sauce or add little water if dried up. Bring to simmer and turn off heat.


For hummus:

Chickpeas (1 can)

Tahini Sauce (2 tablespoons)

1 or 2 cloves of garlic 

Salt 1/4 tsp.

Lime juice 1 tblsp.

Blend above ingredients and let it rest in refrigerator for at least half hour before eating. Add olive oil to garnish.