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.