Chicken cooked with roasted bell pepper and a sauce made from greek yogurt and lastly sargento cheese just hits the spot!
Ing:
Ing for chicken marination:
4 to 5 pieces of chicken breast
11/2 cups of greek yogurt
1 tbsp of ginger and garlic puree
salt to taste
1/2 tsp black pepper
4 to 5 leaves of fresh basil chopped
Marinate and keep aside for at least 20 minutes
Rest of the ing:
2 tbsp olive oil
1 pkg sargento 6 blend Italian cheese
1 1/4 red bell pepper
1 cup greek yogurt
4 cups of penne pasta boiled and rinsed
Pasta water only if needed (I didn’t need it)
1 tbsp chilli powder
2 tbsp lemon juice (only use for the baby asparagus)
pepper flakes for garnish
1 tbsp lemon zest (use half for the dish half for the asparagus)
1 tsp cumin seeds
1 tsp cumin powder
1 tsp ginger and garlic puree
2 tbsp unsalted butter
1 cup of spring onions chopped
1/4 of a red bell pepper chopped finely
1 1/2 cup thinly sliced mushroom
1 10 oz can of cream of mushroom soup (condensed)
Method:
Marinate your chicken and keep it aside for about 20 minutes, next boil your pasta rinse and keep it aside. Take your bell pepper and roast it on a gas stove or pop it under the broiler until it is charred on all sides put it in a bag or bowl cover so it cooks a little more for about 5 minutes. In a big pot start by adding 2 tbsp of olive oil, once hot add the cumin seeds and let it get nice and fragrant next ginger and garlic, spring onions, chop the roasted red pepper and chop it as little as you can add that to the pot as well as half of the fresh bell pepper (this is optional) stir everything really well, add the mushrooms and saute it until it’s a little soft, add the cumin powder, lemon zest, chilli powder, salt to taste, black pepper and the greek yogurt. Next add the marinated chicken and the mushroom soup. Once the chicken is completely cooked go ahead and do a taste test make sure it suits your pellet. Lastly add the butter, cheese, and the pasta stir well and leave on the stove for about 5 min while you stir fry the asparagus with the lemon zest and the lemon juice. Serve this on top of the sir fried asparagus! Top the dish with more cheese, a little of the spring onions and the bell pepper. Serve immediately!