The advent of autumn (and eventually winter) brings with it our collective craving for comfort foods. And when it comes to comfort foods, soups and pastas are both winners for me. Pasta can be made in a gazillion ways with unlimited variations, thus making it a very versatile and chef-preferred dish.
Yogurt pasta is innately satisfying and enriching. This is a ‘one pot’ pasta dish. (Well, sometimes two pot. Hmm). But I do think this is as easy as a pasta dish can get. Yogurt pasta has the perfect blend of soup and pasta, and is my personal comfort food of choice! The final pasta can be left with a little gravy, and can be enjoyed as soupy pasta.
- Chicken — 350 grams (three medium breast fillet cut into cubes)
- Pasta — 400 grams (your choice, preferably shell)
- Salt — 2 teaspoons (add more as per taste)
- Black Pepper — 1½ teaspoons
- Chicken Stock — 1 cup
- Yogurt — ¾ cup
- Ginger Garlic Paste — 1 tsp
- Oil — 6 tablespoons
- Coriander — 1 bunch (finely chopped for garnish)
- Take a big pot and fill half of it with water. Add one teaspoon of salt and one tablespoon of oil and let it boil
- Add the pasta when the water boils and take it out when it’s ‘al dente’ (pasta should be tender but firm to bite)
- Drain pasta in a colander and pour cold water on it so it doesn’t stick together
- Take a pan and add ginger garlic paste. Add chicken and fry till it’s cooked thoroughly
- Add salt and pepper to the chicken and add chicken stock as well
- When the chicken stock has partially dried, beat yogurt in a cup with a fork and on a low-medium flame add it to the chicken. Add in the pasta as well at this point.
- Let the yogurt dry, then add finely chopped coriander leaves
- Finally garnish with coriander leaves
- Bask in the comforting glory of this pasta!