Baked Cheesy Chicken pasta

 

Cook 160 grams/ 2 cups of macaroni ( I used tricolor pasta) pasta in water adding enough salt & 1 tbsp of oil. I like my pasta to be soft & usually cook it for 15 minutes. Pour plenty of cold water into the cooked pasta & drain.

Cut 250 grams of boneless chicken breasts into small pieces. Heat 2 tbsp of olive oil & fry the  chicken pieces for 5 minutes adding 1/2 tsp of salt & 1/2 tsp of pepper powder. Cover cook the chicken pieces on low heat for 15 minutes/ till done & lightly browned. Keep the chicken pieces aside.Preheat the oven to 180C.

Heat 1 tbsp of oil & saute 2 garlic cloves ( chopped) & 1 medium onion ( finely chopped) till the onion starts to turn light brown. Add 2 medium tomatoes (chopped) , 3 tbsp of tomato ketchup, pepper & little salt, 1 tsp of mixed Italian herbs & 1/4 cup of water. Bring the mixture to a very good boil. Lower heat & cook for 5 minutes. Add the cooked pasta, 2 tbsp of mozzarella cheese & chicken pieces; mix well. Transfer the mixture to a greased baking dish. Spread 1/2 cup of parmesan cheese on top.

Bake the pasta in the preheated oven at 180C for 10 minutes. Serve immediately.

Pasta & Parmesan Spring Rolls

      

For the filling cook 1 cup of pasta ( I had used tricolor macaroni pasta)  in salted water adding 1 tbsp of olive oil for 20 minutes/till cooked soft. Drain water from the pasta & let it cool down. Add 1 big garlic clove (minced), 1 tsp of pepper powder, 1/2 cup of grated parmesan cheese, 1 tbsp of minced onion, a pinch of salt & 1 tsp of soy sauce to the cooked pasta & mix well.
For the pancake batter beat an egg & add 2 cups of water to it. Add 1 tsp of salt & 1 tsp of pepper powder. Make thin pancakes by spreading a small ladleful of batter on a hot pan. Cook just one side of the pancake & transfer it with the uncooked side up on an Al foil.
Place a little of the filling on the uncooked side of the pancake & roll it like you do for spring rolls.
Deep fry in hot oil on medium heat till golden brown & crisp.