A classic combination of tomatoes and cream, pretty common in Indian as well as Italian cuisines, and loved by people from all over the world… this Creamy Tomato Chicken Pasta is my absolute favorite! Its rich, easy to whip up, and the velvety sauce is a perfect balance of tanginess and creaminess which tastes incredible right from the first bite. This recipe is very similar to an Indian style Butter chicken but with some variations to the spices used.

The key to any pasta dish is the perfection in the cooking of the pasta and not allowing it to dry. So, make sure to cook your pasta just al dente. The tomato paste gives the color and the flavor, and combining it with spices and cream gives you the creamy dreamy pasta which is so perfect for your date nights or get togethers.

A few pointers:

1. This is a toddler approved recipe and always a hit for our kids’ parties.
2. You can make the vegetarian version of this pasta by swapping chicken with vegetables. Veggies like mushroom, broccoli, spinach, bell peppers work well with this recipe.
3. Shrimp is also a great substitute for chicken in this dish.
4. Although I highly recommend tomato paste, you can use fresh tomatoes, marinara sauce or canned diced tomatoes. Make sure to cook them well until it is thickened and reduced to a thick saucy consistency.
5. How to store: Leftovers can be refrigerated in an air tight container for up to 3-4 days.

Interested in other pasta recipes? Check these out:

1. White Sauce Chicken Pasta
2. Spaghetti and Meatballs
3. Spaghetti with Mushroom and Peas
4. Shrimp Fettucine Alfredo

Enjoy, Happy Cooking…!

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Creamy Tomato Chicken Pasta

Creamy Tomato Pasta with Chicken! A Delicious Pasta packed with Tomato flavors put together in just 30 minutes. Pair it up with your Favorite Wine for the Perfect Meal on your Dinner Nights!!!

Course Main Course

Cuisine Italian

Keyword chicken pasta, creamy tomato pasta, pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 cups rigatoni pasta (or any pasta of your choice)
• 3 chicken breasts (thinly sliced)
• 4 garlic cloves (minced)
• 1 medium yellow/white onion (finely chopped)
• 6 oz canned tomato paste
• 1 tsp chili flakes
• 2 tsp black pepper
• 1 tsp oregano
• 1½ cup heavy cream
• 1 cup pasta water (reserved)
• 2 tbsp butter/olive oil
• ¼ cup parmesan cheese + topping
• Parsley (garnish)
• Salt (as required)

Instructions

• Preparation of pasta: Cook the pasta according to package instructions until al dente. Before draining the pasta, reserve 1 cup of the cooked pasta water.
• Preparation of chicken: In a pan, heat some oil on medium flame and cook the chicken with salt and pepper, until cooked through and slightly browned. Remove from the pan and keep aside.
• Make the sauce: Into the same pan, add butter. Once it is melted, add garlic and sauté until it turns fragrant.
• Add onion and sauté for 3-4 minutes until it turns soft.
• Add tomato paste and mix well. Followed by adding the spices; oregano, chili flakes, salt and pepper. Add the reserved pasta water and allow it to cook for 2 minutes.
• Add the heavy cream and cooked chicken, mix well, let it cook for 3 minutes until it is slightly thickened but still saucy. Check for the seasoning.
• Add the drained pasta, toss them together and top with parmesan cheese and parsley. Serve hot.

The post Creamy Tomato Chicken Pasta appeared first on Pepper Delight.

I’m not being dramatic, but there is something special about this classic combination of spaghetti and meatballs. First of all, the flavors are spot on, the whole family will love it. Secondly, its quick to prepare and comes together in few simple steps.

The recipe needs minimal spices. For the marinara sauce you can use either homemade or store-bought, which will form the base of your dish. When it comes to meatballs, frozen ones will do the job but I highly recommend my favorite meatball recipe; trust me, it’s Ah-mazing.. juicy, and full of flavor! Once your marinara sauce and meatballs are ready, then the rest of the dish will need no more than 15 minutes. Just cook up some spaghetti, simmer the meatballs in the marinara sauce with spices, and toss them all together with parmesan cheese to finish it off.

You can store leftovers in an airtight container and it reheats very well.

Healthy Alternative?

If you are looking for a healthy low carb alternative, this recipe works perfectly with Zucchini noodles / zoodles.  You can cook zoodles into the pasta sauce, cook for 2-4 minutes until they are soft, and top with meatballs and parmesan cheese.

Interested in other pasta and protein recipes? Check these out:

• Chicken pasta with White Sauce
• Baked Wheat Pasta with Mushrooms, Broccoli and Bell Peppers
• Shrimp Fettucine Alfredo
• Spaghetti with Garlic, Mushroom and Peas
• Baked Beef Meatballs
• Baked Chicken Meatballs
• Baked Mushroom Chicken

Happy Cooking…!

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Spaghetti and Meatballs

Searching for an easymeal on busy weeknights? So delicious that the whole family devours it in minutes?Look no further, this Spaghetti and Meatballs is definitely a win! 

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5

Author Akhila

Ingredients

• 25-30 small meatballs (frozen or prepared ahead)
• 16 oz. spaghetti
• 32 oz. marinara sauce (homemade or store-bought)
• 2 tsp oregano (optional)
• 1 tsp chili flakes (optional)
• Salt and pepper (as needed)
• Parmesan cheese (as needed)
• A small handful of parsley (chopped, garnish)

Instructions

• Cook spaghetti according to the package instructions until al dente.
• Drain and transfer to a large skillet on medium heat, along with marinara sauce and meatballs. Toss them together to combine.
• You can optionally add extra oregano, chili flakes, salt and pepper for more flavor (if you prefer) while combining spaghetti and meatballs together. Enjoy!

The post Spaghetti and Meatballs appeared first on Pepper Delight.

Juicy, Delicious, and Flavorful, Oven Baked Meatballs make a great appetizer or as an addition to your pasta.

Ever since my son started saying yes to pasta, I’ve been experimenting different pasta recipes and proteins to go along with it. These meatballs are one of his favorites which he devours in seconds; served either ways, with marinara sauce or with a creamy white sauce.

This is a classic Italian style meatball recipe with garlic, chili flakes, oregano, parsley, herbs, parmesan, onion, egg and breadcrumbs. Once your ingredients are ready, the preparation is very easy; mix everything together, roll it and bake it in the oven, Voila!  Don’t be surprised if your family starts munching it directly from the pan, it’s that good!

So, let’s get into the details of cooking up these meatballs.

What kind of meat portion should I buy?

Most people buy a mix of beef, veal and pork to make meatballs as it brings so much of flavor, but here I have used only beef. I’ve used ground chuck with 80/20 blend, which means 80% lean meat and 20% fat. It makes the meat hold together during the bake, while keeping it tender and juicy.

How can you serve these meatballs?

1. You can go for the classic combination of meatballs with spaghetti or any pasta of your choice.
2. Or you can serve meatballs as an appetizer with marinara as the dipping sauce.
3. These meatballs make a great protein for your sandwich, wrap or on your salad, the options are endless!

How can you store leftovers?

Once you are done with your cooking, make sure to bring it down to room temperature. You can store the leftovers in an air tight container in the refrigerator, or freeze it in a freezer safe zip lock bag or container for up to 2 months.

For reheating; Meatballs reheat like a gem, although it is ideal to thaw them before heating by transferring from the freezer to the refrigerator a day prior to serving. You can either microwave it, or heat on a pan with its lid on.

Enjoy, Happy Cooking…!

Interested in other appetizer recipes? Check these out:

• Chicken meatballs
• Honey Soy Glazed Chicken Drumsticks
• Beef Cultet/Croquette
• Buffalo Chicken Bites

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Meatballs

Juicy, Delicious, and Flavorful, Oven Baked Meatballs make a great appetizer or as an addition to your pasta.

Course Appetizer

Cuisine Italian

Keyword meatballs, pasta, spaghetti

Servings 30 meatballs

Author Akhila

Ingredients

• 1 lb ground beef
• 2 garlic cloves (minced)
• 1 large egg
• 1 medium sized white/yellow onion (finely chopped)
• 1 tsp oregano (dried)
• 1 tsp chili flakes
• 1 tsp salt
• ½ tsp black pepper
• ½ cup Parmesan cheese
• ½ cup breadcrumbs
• ¼ cup water
• A small handful of parsley (finely chopped)

Instructions

• Preheat oven to 350-degree F. Line a baking tray with parchment paper and keep aside.
• In a bowl, using your hands or a spatula, mix together minced beef, garlic, onion, egg, parmesan cheese, bread crumbs, oregano, chili flakes, water, salt and pepper until its well combined, but make sure not to overmix it.
• Wet your hands with water or oil and using a cookie scoop or with your hands, roll the mixture into small round sized balls and place them on the baking sheet.
• Bake in the preheated oven for 20 minutes flipping them midway through the cooking until they are nicely browned on the outside and cooked well. The internal temperature should reach 165-degree F.
• Remove from the oven and drain off any leftover excess fat.
• Serve them hot along with pasta or serve as an appetizer with marinara sauce on the side. Enjoy!

The post Meatballs appeared first on Pepper Delight.

One of the easiest chicken meatball recipes you can find, and is also healthy! I was surprised to see the number of inquiries for a meatball recipe from my friends and followers, especially moms. It’s school reopening time and you need a dish which your kids would love, ensure they finish their lunch boxes, and at the same time keep them healthy. No wonder it turns out to be one of the most requested in my blog.

This recipe is a no-brainer and its ingredients are simple and available in anybody’s pantry. Also, unlike other meatball dishes, this one is baked and tastes so good that you would hardly believe it is not fried.

Another plus of this dish is that it you can use it to be the base recipe of your fancy creations, for e.g. toss it into sauces like buffalo / barbecue, honey garlic / marinara, or even customize by substituting the chicken with minced turkey, taking the dish to a whole new level.

The meatballs can be served in pizzas, pastas, sandwiches, or even as an appetizer along with a dipping sauce. Check out my White Sauce Chicken Pasta recipe post in which you can replace the chicken with these meatballs.

Interested in something similar? Take a peek n try out my favorite Buffalo Chicken Bites recipe post.

Enjoy, Happy Cooking…!

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Baked Chicken Meatballs

Baked Chicken Meatballs …a Great Addition to your Busy Weekday Cooking Schedule. Serve it in your Pasta, Pizza, Sandwich, or Enjoy as an Appetizer with your Favorite Dipping Sauce...!!

Course Appetizer

Cuisine American, Italian

Keyword appetizer, chicken meatballs, meatballs

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 chicken meatballs

Author Akhila

Ingredients

• 1 lbs. ground chicken / turkey
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup parmesan cheese
• 2 garlic pods (minced)
• 3-4 shallots (chopped)
• ¼ tsp black pepper
• ½ tsp red chili flakes
• 1 tsp salt
• 1 tbsp olive oil + extra
• 2 tbsp cilantro leaves (finely chopped)

Instructions

• Preheat oven to 400-degree Line a 9*13-inch baking tray with parchment paper and grease with cooking spray. Keep aside.
• In a large bowl, mix ground chicken with bread crumbs, parmesan cheese, egg, chili flakes, garlic, shallots, olive oil, cilantro leaves, salt and pepper.
• Gently mix using a spatula or with your hands until well combined. Roll them into 1-inch sized mini balls and arrange them onto the prepared baking sheet. If you find the mixture sticking to your hands, apply some olive oil to your hands and then roll it.
• Place the tray in the middle rack of the preheated oven and bake for 25-30 minutes or until the internal temperature reads 165-degree F.
• Serve with pasta, sandwich, or as an appetizer with a dipping sauce like ranch, marinara, or Marion’s sweet chili sauce.
• Leftovers can be refreigerated in an air tight container for up to 4-5 days.

The post Baked Chicken Meatballs appeared first on Pepper Delight.

Pasta is one of my go-to comfort meals and is surprisingly easy to prepare. We love cooking pasta at home, most of the time I prepare it without any sauce; just in a simple olive oil and garlic mix, along with some veggies. But sometimes your stomach craves for that hot delicious creamy pasta, especially if it’s a rainy dinner night. And when you’ve got shrimp and Fettucine in your pantry, what more do you need… prepare a creamy Alfredo sauce and there you go, a Shrimp Fettucine Alfredo in no time…!! It is soo good…super rich and creamy, totally takes your dish to the next level.

I decided to make Alfredo sauce as the star of my dish this time. Béchamel sauce is also one of my favorites and you can check out my post (Chicken Pasta with White Sauce)  which is penne pasta in béchamel sauce, one of my early blogging days recipe and in fact the most popular one in my blog! Both the sauces look very similar at a glance, though there are differences. Béchamel sauce is made with flour, butter and milk, whereas Alfredo sauce consists of butter, garlic, cream and cheese, making it even richer.

The history of Alfredo sauce is quite interesting and goes all the way back to the late 19^th century, when Alfredo di Lelio was trying to cook a dish to please his pregnant wife while she was not well. He made the pasta with this sauce and his wife loved it. Later when he opened his restaurant in Rome, he added this dish to the menu and it became a hit. Alfredo opened another restaurant in America a few years later, and the dish became a favorite among the American people too, popularizing it throughout the world. Though down the years the dish has been improvised a lot, the authentic recipe is still intact and well sought after; and of course, has been fondly named after Alfredo di Lelio…!!

So enjoy this delicious Pasta treat, Happy Cooking!!!

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Shrimp Fettuccine Alfredo

Creamy Fettuccine Alfredo with Shrimp… A Quick n Delicious Dinner in just 20 minutes…!! 

Course Main Course

Cuisine Italian

Keyword alfredo sauce, fettuccine, shrimp alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akhila

Ingredients

• 8 oz fettuccine pasta
• 1 lb shrimp (peeled and deveined)
• 2 tsp paprika
• Olive oil (as needed)
• Salt and Pepper to taste

Alfredo Sauce

• 2 tbsp unsalted butter
• 1 tbsp flour
• 2 garlic cloves (finely chopped)
• 1 cup milk
• 1 cup heavy cream
• 2 tbsp fresh parsley (chopped)
• 4 tbsp grated parmesan cheese

Instructions

• Bring a pot with water to a boil. Add salt generously. Cook pasta al dente as per its package instructions.
• Drain it and toss in olive oil to prevent the pasta from sticking. Keep aside.
• Mix paprika, salt and pepper, and marinate the shrimp. Heat olive oil in a pan and cook shrimp until pink on both sides (6-7 mins). Remove the shrimp from the pan and keep aside.
• For preparing the Alfredo sauce, in the same pan add butter and heat.
• When the butter melts, add garlic and stir until fragrant.
• Whisk in flour vigorously for a minute on low heat.
• Gradually whisk in milk and cream, stirring constantly for 2 mins.
• Add the grated parmesan cheese, stir until slightly thickened. Add more milk if the sauce turns thick.
• Season with salt and add chopped parsley leaves. Your sauce is ready.
• 10. Now add the cooked fettuccine and shrimp into the pan, toss to combine. Garnish with parsley leaves. Serve hot.

The post Shrimp Fettuccine Alfredo appeared first on Pepper Delight.

This was the first year of my culinary journey and I must say, it was Amazing!! Had many recipe disasters & photography mishaps, but at the same time I also had a lot of first time experiences and memorable moments.

A huge Thank You to You All for staying with me thick & thin throughout this journey, and without you support & encouragement I would not have been able to get this far.

Wish You All a Wonderful 2017 and keep watching for a yummy delicious year ahead from Pepper Delight!!

Recapping the most popular 10 recipes of 2016:

10. Baked Potato Wedges with Creamy Tangy Ketchup

9. Tandoori Chicken Pizza

8. Dry Roasted Chicken/Nadan Chicken Ularthiyathu

7. Tennessee Honey Whiskey Cake

6. Creamy Mushroom Soup

5. Goat Curry

4. White Chocolate Cake with Cherry Sauce

3. Honey Soy Glazed Chicken Drumsticks

2. Spicy Slow Cooked Beef Curry

1. Chicken Pasta with White Sauce

The post Top 10 Recipes of 2016 appeared first on Pepper Delight.

Cooking good food which is delicious and healthy is what always comes to my mind when creating a new recipe. I love making Pasta dishes! They are entirely different from my usual Indian style of cooking, pretty easy and a comfort food that you can cook effortlessly and chill, just right for you weeknight dinner & gatherings.

Since my husband is not a big fan of tomato based pasta, I tend to find alternatives or cook something which is white sauce based. This time I wanted to totally get rid of the sauce and experiment baking. The baked version enhances the pasta to another level; full of flavour, the upper crust turning crispy and brown, juicy and cheesy inside… it’s a total package. On a healthier note, I have used whole wheat pasta for this recipe. You can use any vegetables of your choice; mushrooms are my favourite and I have also used broccoli and bell peppers. Finally layering with Mozzarella and Parmesan cheese, it helps to complement the lack of sauce thereby making it juicy and not dry.

The key to this dish’s perfection is the cooking of the pasta and not allowing it to dry. Cook the pasta just to al dente and then mix & bake with the other ingredients for another 30 minutes; of course, you wouldn’t want to serve under or over cooked pasta. Mixing it with red or white sauce (marinara or béchamel ) is also optional to make it gooey and juicy inside.

Now how can you make this recipe even more interesting? You can customize it with your favourite veggies, protein or even mix with sauces of your choice. I’ll try them out soon, but I’m damn sure that you would love all those variations.

Enjoy, Happy Cooking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Prep time: 30-45 minutes
Serves: 2 – 3 servings

INGREDIENTS

• 8 oz whole wheat pasta (or pasta of your choice)
• 3 garlic cloves (finely chopped)
• 1cup broccoli florets
• 1 cup bell peppers (sliced)
• 1 cup mushrooms (sliced)
• 1 cup mozzarella cheese (grated)
• 1 cup parmesan cheese (grated)
• 1 tbsp butter
• Freshly chopped parsley leaves (optional)
• salt as required
• pepper as required
• olive oil as required

INSTRUCTIONS

1. Cook pasta as per package instructions to al dente. Drain it and toss with olive oil to prevent sticking.
2. Preheat oven to 350 degrees.
3. Heat butter in a pan on a medium flame, add chopped garlic and saute for a while until tender and its aroma emanates.
4. Add mushrooms, broccoli, bell peppers, salt and pepper, mix well and close the lid to cook for 5 minutes. Toss the pasta into the pan and stir to combine well.
5. In an iron skillet or any oven safe dish, grease with olive oil. Layer the pasta in batches, adding grated mozzarella and parmesan cheese in-between. Top with extra parmesan cheese and freshly chopped parsley leaves (optional).
6. Bake for 30 minutes until the cheese melts and the upper crust turns lightly crispy & brown. Serve hot.

Interested in more Pasta recipes? Check these out:

Chicken Pasta with White Sauce

Spaghetti with Garlic, Mushroom & Peas

The post Baked Wheat Pasta with Mushrooms, Broccoli and Bell Peppers appeared first on Pepper Delight.

The week started as a really interesting one with so many things happening and me getting totally busy in my “blog world”. I finally got hold of a copy of “Plate to Pixel – Digital Food Photography & Styling” by Helene Dujardin, a book I have been longing to read. If you are serious about food photography, this is the right choice. The simplicity in the writing and the stunning photos are a real inspiration, especially if you are a newbie.

So as I was saying about my week, after a late Friday night at my friends place chit chatting and watching a movie, my Saturday morning turned out to be a slow n sleepy one and all I needed was a “minimal effort lunch”. So I decided, it’s going to be a meatless Saturday with mushrooms as the highlight! Ohh by the way, I love mushrooms and its combination with all sorts of ingredients, like garlic, broccoli, peas or chicken.

And here I have from my collection, one of my few recipes for a comfort food with minimum ingredients. It is super easy to cook and you can vary the ingredients with protein or other veggies per the availability in your pantry.

This time I’ve skipped preparing my white sauce, instead made it simple with only garlic, mushrooms and peas, and topped with some grated parmesan cheese. If you love the creamy texture of the white sauce, you can check out my previous pasta recipe and mix it to this dish. Both taste delicious…!!!

Enjoy…!!

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Spaghetti with Garlic, Mushroom and Peas

A simple no-sauce veggie pasta with Garlic, Mushrooms, Peas and Parmesan Cheese. 

Course Main Course

Cuisine Italian

Keyword pasta, vegeterian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

• 8 ounces of spaghetti/linguine
• 3 garlic cloves (finely chopped)
• 1 cup peas (thawed, I used frozen peas)
• 1 cup mushrooms (8-10 nos)
• parmesan cheese (grated)
• 2 tbsp butter
• salt as required
• pepper (as required)
• olive oil (as required)

Instructions

• Prepare spaghetti as per package instructions to al dente. Drain it and toss with olive oil to prevent sticking.
• Clean and pat dry mushrooms, slice into small pieces.
• Heat butter in a pan on a medium flame, add sliced garlic and saute for a while until tender.
• Add mushrooms and peas, salt and pepper, mix well and close the lid to cook for 5 minutes.
• Toss the noodles into the pan and stir to combine well. Add grated parmesan cheese and garnish with fresh chopped parsley leaves (optional).
• Serve immediately.

The post Spaghetti with Garlic, Mushroom & Peas appeared first on Pepper Delight.

White sauce also known as Bechamel sauce, is one among the mother sauces of French cuisine and is used as the base in many pasta dishes.  It can be prepared at home easily, and nothing beats a fresh homemade sauce. Pasta combined with chicken, broccoli, and mushroom in a white sauce makes the perfect Italian dish at home.

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Chicken Pasta with White Sauce

Chicken Pasta with Mushrooms and Broccoli, in a Creamy White Sauce.

Course Main Course

Cuisine Italian

Keyword pasta, white sauce pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

For White Sauce

• 2 tbsp flour
• 2 tbsp butter
• pepper (as required)
• salt (as required)
• 3/4 cup milk

For Pasta

• 8 oz Penne pasta (or pasta of your choice)
• 1/2 cup chicken broth (low sodium)
• 9 oz large chicken breast
• 1/2 cup broccoli (chopped)
• 1/2 cup Portobello mushroom (chopped)
• 1 cup white sauce (recipe mentioned above)
• 3 tbsp butter
• 3 cloves garlic (finely chopped)
• 2 tbsp parsley (chopped)
• olive oil (as required)
• pepper (as required)
• salt (as required)

Instructions

For White Sauce

• Melt butter in a pan, add flour and whisk vigorously to prevent sticking to the bottom.
• Add milk and whisk in low heat for 2 minutes until it becomes thickened.
• Season with salt and pepper.

For Pasta

• Cook pasta as per the instructions specified in the packet. As it gets cooked, drizzle olive oil to prevent pasta from sticking.
• Clean and slice chicken into small pieces. In another pan cook chicken with water, salt and pepper. Keep aside once cooked.
• In another pan add butter, as it melts add chopped garlic. Saute on low heat till it loses its raw smell.
• Add broccoli florets and mushrooms. Season with pepper and salt. Close the lid and cook for 2 minutes.
• Add the cooked chicken pieces and mix in white sauce.
• Add pasta and chicken broth.
• Bring to simmer by cooking in low heat till the sauce starts thickening.
• Garnish with chopped fresh parsley leaves.

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