Chicken Pasta

Commonly eaten in the Arab World, easy!

Ingredients

• 2 Medium Onions
• 2 cloves of fresh garlic
• Chicken Wings or Chicken Breast (can use as much chicken as you want, depending on how many people are going to eat!)
• 2tbsp Oil
• 2tbsp tomato puree
• 2 medium sized potatoes
• Handful of fresh basil or parsley
• Chilli Powder
• Tumeric powder
• Pasta tubes or pasta shells
• Salt and Black Pepper
• 1 Lemon
• 1 Can of chickpeas

Instructions

STEP 1:

Chop onions into cubes

STEP 2:

Peel potatoes and cut each in half

STEP 3:

Heat the oil in a large pan

STEP 4:

Add the onions and fry until soft, stir regularly

STEP 5:

Add the chicken and fry for 4 minutes, until white.

STEP 6:

Next, add the potatoes and mix thoroughly

STEP 7:

Chop the garlic into small cubes and add to the pan.

STEP 8:

Add the tomato puree and stir the mixture thoroughly until the ingredients are covered in the tomato puree.

STEP 9:

Measure out a quarter of a tsp of chilli powder and a tsp of tumeric powder and add to the pan. Again, mix everything in.

STEP 10:

Add salt and pepper to taste.

STEP 11:

Boil the kettle and add the boiled water so it covers two-thirds of the pan.

STEP 12:

Cover and simmer until the chicken and potatoes are cooked thoroughly.

STEP 13:

STEP 14:

Once everything is cooked, add 3 handfuls of pasta to the pan. Make sure there isnt too much pasta in the pan or it will stick together.

STEP 15:

Leaing the pan lid off, boil until pasta is cooked and the water should have started to reduce,

STEP 16:

Add chickpeas and the basil/parsely and cook for a further 5 minutes.

STEP 17:

STEP 18:

STEP 19:

Serve with fresh, warm baguette and a squeeze of lemon on each plate.

STEP 20: