Chakalaka Chicken Pasta
We know that a little bit of spice makes everything nice. That is why Knorr Mild Durban Curry Dry Cook-in-Sauce gives your chakalaka the perfect spicy flavour. Sounds like a plan? Now combine the chakalaka with pasta and grilled chicken and you have hit the sweet spot!.
Feeds
4People
Preparation time
60Min.
Difficulty
easy
Ingredients
- ungrouped
- 6 chicken pieces
- Robertsons chicken Spice
- 1.2 litres water
- 200 g durum wheat spaghetti
- 15 ml sunflower oil
- 10 ml crushed garlic
- 1 onion, diced
- 1 green pepper, diced
- 3 tomatoes, grated
- 2 carrots, peeled and grated
- 1 410 g tin baked beans in tomato sauce
- 48 g sachet Knorr Mild Durban curry Dry Cook-in-Sauce
Preparation method
- ungrouped
- Season chicken pieces generously with Robertsons Chicken Spice and grill in the oven until done
- Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but firm to the bite) then drain and set aside
- Heat oil in a large pot or deep pan and fry the garlic, onion and green pepper until soft
- Add the tomatoes, carrots, baked beans and water and stir in the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce
- Allow to simmer for 20 minutes on a low heat stirring frequently to prevent the chakalaka from sticking
- Combine the sauce with the cooked spaghetti and transfer to a serving dish. Top with grilled chicken pieces and serve immediately
- Better For You Tips : For a healthier end dish use wholewheat spaghetti and remove the skin from the chicken pieces before grilling or use chicken breast fillets instead
Nutrition
- Nut Free
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