My friend complained to me today that she wouldn’t be making most of the recipes she liked on my blog, because they weren’t “healthy” enough. So here is one, for my calorie conscious (I think most f us are now) friends..
These baked potato wedges have been doing rounds on Pinterest for quite some time now, and out of the 2-3 methods that I tried, I like this Indianised paprika version the most.
The baking part here is somewhat time consuming, but otherwise, I do it for evening snacks after reaching home.
The Penne pasta especially the ridged one, is an excellent sauce-grabber! The hollows of the pasta hold the sauce inside and the ridges on the outside. Done in white sauce, you will lick the cheesiness off your fingers for quite a while!
And adding shredded chicken, makes it all the more juicy.
What you need :
For the pasta
- 250 gms pasta
- 250 gms boneless chicken breast (i always use the frozen!) – cut into 2 inch pieces , marinated for at least 15 mins in lemon juice, ginger garlic paste, salt and chilli powder
- 2 tbsp corn flour
- 4 medium size shredded onions
- 1 cup Cheese spread or grated cheese
- 1 tbsp mixed herb seasoning/ pepper and chilli flakes
- 2 cups water