Serves   3 to 4


300 grams chicken, cubed into bite size pieces

2 tsp coriander powder

1 tsp paprika

1 tsp tomato paste

1 big onion, diced

3 tbs. olive oil or sunflower oil

1/2 cup tomato sauce

3 cups water

21/2 tsp.  Chicken stock powder or Meggie 2 cubes chicken stock

250 grams penne or your choice of pasta

4 to 5 slice cheese

2 tbs. mustard sauce

1/2 cup tomato & cucumber (chopped to cubes)


1_ In a bowl add chicken, coriander, paprika and tomato paste. Mix well and leave to marinate 30 minutes.

2_ Heat oil in a skillet, add onion and chilly saute until soft. Add marinated chicken and again saute or stir constantly until chicken browns a little.

3_ Add the tomato sauce, water, chicken stock. Mix and bring to a rolling boil, add pasta give a stir to combine everything. Place a lid on the skillet, turn the heat to low, and let the liquid come up to a boil. Once it reaches a boil, give a quick stir, replace lid and let the pasta simmer, stirring occasionally, until pasta have absorbed almost all liquid.

4_ Tear slice cheese into the pasta, add mustard and stir to melt the cheese. When cheese is melted sprinkle diced, tomato and cucumber. Give a stir and serve hot.

Note: This pasta will be slightly sweet you can replace tomato sauce with chilly sauce or chilly and garlic sauce.

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