Stir-Fry
Indian Tandori Pasta
- Serves 4-6
Author Notes
Indian inspired pasta great for picnics, road trips or anytime! —rachel hamid
What You'll Need
Ingredients
-
1 packet
Penne pasta or Gluten free penne pasta
-
2-4 pieces
Roasted chicken
-
.5 cups
Mayo or gluten free mayo
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2 bunches
asparagus
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3 tablespoons
Extra virgin Olive Oil
-
1-2 tablespoons
Dry Tandori Seasoning
-
1-2 teaspoons
Real salt
-
1-2 dashes
fresh ground black pepper
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1 teaspoon
Kirkland's brand Organic No Salt Seasoning
-
.5-1 cups
Freshly shaved Parmesan Cheese
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2 splashes
fresh squeezed lemon juice
Directions
- Boil pasta till done.
- While pasta is boiling, cut up chicken in bite size pieces. Season with a few dashes no salt seasoning, salt, pepper and two-three pinches of tandoori seasoning. Stir fry in coconut oil till golden brown. You can also do this with an already cooked roteserirre chicken, just pull meat off bones, chop and season the same, stir fry for a few moments to coat with seasonings.
- Roast asparagus, tossed in olive oil to coat, on 350* for 8-10 min. (Don't overcook. Needs to be slightly crunchy) Immediately take from oven, squeeze fresh lemon juice and sprinkle lightly with salt. Chop into 1-2 " slices
- Take your mayo, olive oil and tandoori seasoning and blend well. Drain pasta when done. Immediately pour and toss into the pasta. Add the cooked chicken, asparagus and parmesan Cheese, toss. salt pepper and tandoori seasoning can also be added a bit here depending on your taste preferences.
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