Ingredients
Scale
- 300 grams of halal chicken breast, diced
- 400 grams of spaghetti or your choice of pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional, for a bit of heat)
- 1 can (400 grams) crushed tomatoes
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese (optional, ensure halal certification)
Feel free to substitute the chicken with halal certified shrimp or omit it for a vegetarian option. You can also swap the spaghetti for a different type of pasta if you prefer.
Instructions
- In a large pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic, smoked paprika, ground cumin, and chili flakes, cooking for an additional minute until fragrant.
- Add the crushed tomatoes and chicken broth to the skillet, stirring to combine. Season with salt and pepper, then return the chicken to the skillet. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together.
- Add the cooked pasta to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
- Garnish with fresh parsley and, if desired, a sprinkle of Parmesan cheese. Serve immediately while enjoying the aromas and flavors reminiscent of my family’s kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
