Indian Chicken Spinach Pasta

This Chicken Spinach Pasta is effortless to make, full of flavor, and ready to dish up in about 30 minutes.
  • 5
    Prep Time
  • 25
    Cook Time
  • x4
    Servings
  • 8 ounces Modern Table Spiral Pasta
  • 4 quarts water
  • 3 tablespoons olive oil
  • 1 cup chopped onions
  • 4 garlic cloves, minced
  • 2 cups finely chopped tomatoes
  • 1 lb chicken, chopped into cubes (or desired size)
  • salt to taste
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1/4 cup coconut milk
  • 1 cup spinach
  • 1/2 cup finely chopped cilantro (for garnish)
  • sliced lime wedges (for garnish)
Buy the Noodles
  1. Boil 4 quarts water in large pot. Add salt, if desired. [see note]
  2. Stir in pasta. Reduce heat to medium-high (to minimize foaming).
  3. Cook 8-9 minutes, stirring occasionally. For more tender pasta, boil an additional minute.
  4. While the pasta cooks, start making the sauce. Add 2 tablespoons of oil in a large stockpot or dutch oven over medium heat. As the oil heats up, add the chopped onions and garlic saute them for about 8-10 minutes.
  5. Add chicken pieces and fry them for about a minute.
  6. Add all the remaining ingredients – tomatoes, salt, garam masala, chili powder, coconut milk, and mix well. Continue to cook until the chicken is cooked through.
  7. Drain the pasta. Add the strained pasta and mix it in.
  8. Add the spinach and mix well and stir it till the spinach wilts. Remove from heat and let it stand for 5 minutes.
  9. Garnish with chopped cilantro. Just before serving, add a dash of lime juice and mix well.

Recipe credit: Simmer to Slimmer.

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