Pasta 200 grams
Boneless Chicken ½ kilo
Tomato 3 finely copped
Canned tomato paste 2 spoons
Onion 2 small – finely chopped
Red chili powder 1 tbsp
Ginger-garlic paste 1 tbsp
Salt 1 tbsp
Oil ½ cup
Oregano 1 tbps
Cheddar cheese ½ cup
Butter 2 tbsp
Few finely chopped green chilies
Take two cups of pasta and boil them with a pinch of salt.
Boil until tender. Then, drain the pasta and add a few knobs of butter to prevent them from sticking.
Take a frying pan containing oil and fry the chopped onions until brown.
Include a teaspoon of ginger-garlic paste along with boneless chicken and cook it till chicken is tender.
Now, put the finely chopped tomatoes in the pan, along with salt, oregano and red chili powder.
Include half a glass of water in the pan and cover the pan to let the tomatoes soften.
After the tomatoes are soft, include two spoons of canned tomato paste to give thickness and color to your sauce.
Let it cook for 1 minute and then take it off the heat as you add a spoon of vinegar for flavor.
Now take a serving dish and include the cooked pasta and sauce in it.
Mix it well until pasta is covered in sauce.
Garnish your dish with cheese and green chilies.
Your tomato-chicken pasta is ready.