Light yet full of flavor Chicken Feta Pasta | Food Diaries | Masala TV Show | Zarnak Sidhwa

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This Chicken Feta Pasta recipe is healthy and light yet full of flavor and filling

Watch this Masala TV video to learn how to make Chicken Feta Pasta, Chicken Burrito Bowl and Chocolate Mendiants. This show of Food Diaries with Chef Zarnak Sidhwa aired on 9th August 2019.

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Chicken Feta Pasta:

Penne pasta 500 gm
Chicken breast fillets ½ kg
Onion (chopped) 1
Crushed garlic 2 cloves
Chicken stock ½ cup
Tomatoes (chopped) 2-3
Tomato paste 1 tbsp
Feta cheese ¼ cup
Basil leaves ¼ cup

Boil pasta. Stir fry chicken and add onion. Add a half cup of chicken stock. Add tablespoon of tomato paste Add diced tomatoes and leave to simmer. Stir boiled pasta into sauce. Add feta to pasta and stir. Chop basil and add.


Lemon juice 2 tbsp
Oil 1 tbsp
Minced garlic 1 clove
Red chili 1 tsp
Ground cumin 1 tsp
Salt 1 tsp
Black pepper as required
Chopped coriander 1 tbsp
Boneless chicken thighs 4
Capsicums (strips) 2
Ingredients for Rice:
Rice 1/2 cup
Chicken stock 1 cup
Minced garlic 1 clove
Lemon juice 1-2 tbsp
Chopped coriander 2-3 tbsp
Salt to taste
Black pepper as required
Ingredients for Burrito Bowl:
Lettuce leaves as required
Black beans (boiled) 1 cup
Corn 1 cup
Onion (chopped) 1
Ingredients for Dressing:
Olive oil 2 tbsp
Lemon juice 3 tbsp
Chopped coriander 1 tbsp
Crushed garlic 1 clove
Brown sugar 1/2 tsp
Ground Cumin 1/4 tsp
Salt 1/2 tsp
Red chili flakes 1 tsp

Combine lemon juice, oil, garlic, cumin, salt, chili and coriander, add the chicken thighs and if time allows, let marinate for 30 minutes.
Heat oil and sear the chicken on both sides until golden, cook till done. Add the capsicum, salt and pepper. Stir fry and set aside.
Boil together the rice, chicken stock and garlic in a pan. Reduce heat, simmer and cover until the rice is cooked through. Fluff up rice with a fork and mix in lemon juice, coriander, salt and pepper.
Whisk dressing ingredients together to combine.
Assembly: Combine lettuce, beans, corn, onion and capsicum into 4 bowls. Slice chicken into strips and arrange into bowls. Drizzle with dressing.


Dark chocolate 250 grams
Assorted toasted nuts as required
Assorted dried fruit as required
Crystallized ginger as required
Orange peel as required
Salt as required

Melt the chocolate in a double-boiler: place a small saucepan of hot water over low heat, set the chocolate in a heatproof bowl over it, and allow it to melt gently, stirring with a spoon. Drop small spoonfuls of chocolate on a silicon sheet, using the back of the spoon to form little circles, about 1 ½ inches across. Place 2 to 3 toppings on the circle. Chill. Once set, pluck the mendiants carefully from the silicon sheet.