Tandoori chicken pasta

We cook often and, as is typical with middle eastern cooking, always make a lot more than we need so no one goes home hungry. Consequently we always have leftovers around the house. This is something my husband whipped up with leftover tandoori chicken, but almost any leftover chicken you want to use will do. You could even use a pre-cooked rotisserie chicken from the grocery. It has become a family favorite and, once they’ve tried it, it’s a good way to get people to come visit you when they’re on the fence.

2 cloves chopped garlic

3-6 pieces of leftover tandoori chicken, cut into bite size pieces

1 cup heavy cream

1/2 cup freshly grated parmesan

1/2 cup freshly grated romano

ground black pepper

1 lb. fettucine pasta

Start by boiling water for pasta. You’re going to end up cooking the pasta for about a minute or two less than the package instructions suggest because you’re going to finish it in the sauce. I find if I start cooking the sauce when I drop in the pasta, it all comes out together.

To make the sauce, saute the garlic on low heat in a tablespoon of olive oil until you can smell it in the pan, then add the chopped tandoori chicken stirring until it is warmed through. Turn the pan to low and begin stirring in a cup of heavy cream and as much ground black pepper as you like. Next stir in the freshly grated cheeses a handful at a time so the cheese melts and is incorporated throughout the dish. When the cheese has melted into the sauce, drain the pasta and pour it into the pan. Toss and stir for 2-3 minutes so the pasta has a chance to soak in the sauce. Pour into a dish and serve with some fresh basil and a little more cheese for sprinkling.


About aecsarah

I've been working in marketing for architects, interior designers, engineers and contractors since 1997. Before that I did stints as a university professor and a radio documentary producer. In my spare time I'm a foodie and craft-ie.
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