Indian inspired pasta great for picnics, road trips or anytime! —rachel hamid
Penne pasta or Gluten free penne pasta
Mayo or gluten free mayo
Extra virgin Olive Oil
Dry Tandori Seasoning
fresh ground black pepper
Kirkland’s brand Organic No Salt Seasoning
Freshly shaved Parmesan Cheese
fresh squeezed lemon juice
- Boil pasta till done.
- While pasta is boiling, cut up chicken in bite size pieces. Season with a few dashes no salt seasoning, salt, pepper and two-three pinches of tandoori seasoning. Stir fry in coconut oil till golden brown. You can also do this with an already cooked roteserirre chicken, just pull meat off bones, chop and season the same, stir fry for a few moments to coat with seasonings.
- Roast asparagus, tossed in olive oil to coat, on 350* for 8-10 min. (Don’t overcook. Needs to be slightly crunchy) Immediately take from oven, squeeze fresh lemon juice and sprinkle lightly with salt. Chop into 1-2 ” slices
- Take your mayo, olive oil and tandoori seasoning and blend well. Drain pasta when done. Immediately pour and toss into the pasta. Add the cooked chicken, asparagus and parmesan Cheese, toss. salt pepper and tandoori seasoning can also be added a bit here depending on your taste preferences.