Spice Up Your Pasta Night with Abida Baloch’s Green Chutney Pasta Alfredo!
Tired of the same old pasta dishes? Abida Baloch brings you a delightful twist on classic Alfredo with her Green Chutney Pasta Alfredo recipe. This dish combines the creamy comfort of Alfredo with the vibrant, fresh flavors of traditional green chutney, creating a culinary masterpiece that’s both unique and delicious. Get ready to impress your family and friends with this easy-to-follow recipe that’s packed with flavor.
How to Make Green Chutney Pasta Alfredo: Step-by-Step Instructions
1.Prepare the Green Chutney: In a grinder, combine 1 tbsp coriander, 1 tbsp mint leaves, 1 tbsp green chilies paste, and a little water. Blend until you achieve a smooth, vibrant green paste. Set aside.
2. Make the White Sauce: In a frying pan, melt 2 tbsp butter. Add 2 tbsp flour and cook for 1-2 minutes, stirring continuously to avoid lumps. Add ½ cup chicken boneless cut into small pieces and cook for 2 minutes. Gradually pour in 1 cup milk, whisking constantly until smooth. Add 2 tbsp cheddar cheese and cook until the sauce thickens and the cheese melts.
3. Sauté the Aromatics: In a separate frying pan, heat 2 tbsp oil. Add 1 tsp garlic and sauté until golden brown.
4. Combine the Ingredients: Add the cooked chicken and white sauce to the pan with the sautéed garlic. Stir in the prepared green chutney, 1 cup boiled pasta, ½ tsp cumin powder, ½ tsp black pepper powder, and ½ tsp oregano. Season with salt to taste. Cook for 2-3 minutes, allowing the flavors to meld together.
5. Finish with Cream: Pour in ¼ cup cream and cook for another minute until heated through. Serve immediately and enjoy!
Check it out the Green Chutney Pasta Alfredo Recipe by Abida Baloch and printable version here!
Experience the fusion of creamy Alfredo and fresh green chutney. This Green Chutney Pasta Alfredo is a simple recipe delivering a burst of flavor in every bite
- 2 tbsp Butter
- 2 tbsp Flour
- 1 cup Milk
- 2 tbsp Cheddar cheese
- ½ cup Chicken boneless
- 1 cup Boiled pasta
- 2 tbsp Oil
- 1 tsp Garlic
- Salt as required
- ½ tsp Cumin powder
- ½ tsp Black pepper powder
- ½ tsp Oregano
- 1 tbsp Coriander
- 1 tbsp Mint leaves
- 1 tbsp Green chilies paste
- ¼ cup Cream
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Grind coriander, mint leaves, green chilies paste, and water to make green chutney.
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Melt butter, add flour, and cook. Add chicken and cook. Pour in milk and cheese, and cook until thick.
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Heat oil, sauté garlic, and add chicken, white sauce, green chutney, pasta, and spices.
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Cook for 2-3 minutes.
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Add cream, cook for 1 minute, and serve.
Tips and Tricks for Perfect Green Chutney Pasta Alfredo
- Fresh Herbs are Key: Use fresh coriander and mint leaves for the most vibrant flavor in your chutney.
- Whisk Continuously: When making the white sauce, whisk constantly to prevent lumps from forming.
- Adjust Spiciness: Modify the amount of green chilies paste to control the spiciness of your dish.
- Pasta Choice: Use your favorite pasta shape. Penne, fusilli, and farfalle work particularly well.
- Chicken Cooking: Cut the chicken into very small pieces so it will cook quickly and evenly.
Other Variations
- Vegetarian Version: Omit the chicken and add vegetables like broccoli, bell peppers, or mushrooms.
- Cheese Variety: Experiment with different cheeses like parmesan or mozzarella for a unique flavor profile.
- Spicy Kick: Add a pinch of red chili flakes for extra heat.
- Lemon Zest: Add a teaspoon of lemon zest to the white sauce for a brighter flavor.
Serving Suggestions
- Garnish with fresh coriander or mint leaves.
- Serve with a side of garlic bread or a fresh salad.
- Sprinkle with grated parmesan cheese before serving.
Ready to try this flavorful twist on Alfredo? Abida Baloch’s Green Chutney Pasta Alfredo is a must-try for any pasta lover. Follow the easy steps and let us know how it turns out! Share your photos and comments below. We’d love to hear your thoughts and any variations you try.
