Tandoori Chicken with Spinach Yogurt Pasta
Spiced Tandoori Chicken over Creamy Spinach Yogurt Penne
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons plain yogurt
1 tablespoon lemon juice
1 teaspoon grated ginger
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
Salt and pepper to taste
10 oz penne pasta
2 cups fresh spinach
1 cup plain Greek yogurt
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
In a bowl, mix yogurt, lemon juice, ginger, garlic, cumin, paprika, turmeric, coriander, salt, and pepper.
Add chicken to the marinade, coat well, and let it sit for at least 30 minutes (or up to 4 hours in the fridge).
Cook the penne pasta according to package instructions. Drain and set aside.
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and slightly charred. Let rest, then slice.
In another pan, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes.
Reduce the heat to low, stir in Greek yogurt, cumin, chili flakes, salt, and pepper. Mix until creamy and warm (do not boil).
Toss in the cooked penne and mix well with the spinach yogurt sauce.
Top with sliced tandoori chicken and garnish with chopped fresh cilantro.
Prep Time: 20 minutes (plus marinating) | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 490 kcal | Servings: 4 servings