Butter Chicken Pasta - New! Recipe
Marinated & grilled Indian-spiced chicken, spinach, linguini, Indian-inspired tomato cream butter sauce, grilled pita
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Ingredients
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Chicken Marinade
Pasta and Sauce
For Serving
Method
Chicken Marinade
- 1
Marinate the Chicken
In a bowl, combine yogurt, garam masala, turmeric powder, cayenne pepper, salt, and lemon juice. Mix well.
- 2
Add Chicken
Cut the chicken breast into bite-sized pieces and add them to the marinade. Ensure the chicken is well coated. Cover and refrigerate for at least 30 minutes.
Pasta and Sauce
- 3
Cook the Linguini
In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 4
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until translucent, about 5 minutes.
- 5
Add Canned Tomatoes
Pour in the canned tomatoes, breaking them up with a spoon. Season with salt and pepper. Simmer for 10 minutes.
- 6
Stir in Heavy Cream and Butter
Lower the heat and stir in the heavy cream and butter. Mix until well combined and simmer for another 5 minutes.
- 7
Add Spinach
Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes.
- 8
Cook the Chicken
In a separate grill pan over medium-high heat, cook the marinated chicken pieces until fully cooked and slightly charred, about 6-8 minutes.
- 9
Combine Everything
Add the cooked linguini and grilled chicken to the sauce. Toss gently to combine, ensuring the pasta is well coated with the sauce.
