I find myself making spaghetti more often than most other things.
I had a long day at work and I want something comforting, delicious, and healthy all at once? Make some spaghetti.
I’m about to watch a movie and want to munch on something that isn’t junk? Make some spaghetti.
I want a great lunch that’s easy to pack before I head out somewhere? You get the idea by now.
The reason why I’m pointing all this out is because I know I’m not the only one. Spaghetti is something most people make often, and often rely on when there aren’t other good options. It’s a relatively healthy, delicious, and easy-to-make meal.
It’s so easy to take your spaghetti to the next level, and that’s what I want to share today with this easy recipe that I love to make.
Delicious Spicy Chicken Vegetable Spaghetti
Kick your usual spaghetti dinners to 11 with this easy-to-make spicy chicken vegetable spaghetti recipe. Adding some sauces and veggies can help you make your noodles worth slurping up.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 2 1x
- Category: Lunch
- Method: Chop, Marinate, and Cook
- Cuisine: Italian
Ingredients
What I really like about this recipe is that it isn’t anything too complicated. I usually have most of this stuff lying around in my kitchen, and you might have it too:
- 3 tablespoons & 1 tablespoon of Cooking Oil (separated)
- 2 tablespoons of Soya Sauce
- 2 tablespoons of Vinegar
- 2 tablespoons of Chilli Sauce
- 2 tablespoons of Garlic Paste
- 2 tablespoons of Chicken Tikka Masala
- 1 cup of Ketchup
- 1 teaspoon of Salt
- 5 cups of Water
- 2 Sliced Carrots
- Handful of Green Peas
- 1 Sliced Green Bell Peppers
- 250 Grams of Boneless Chicken
- 1 Spaghetti Packet
- 2 tablespoons of Corn Flour
Optional Ingredients and Substitutes:
There’s not a lot to change in this recipe, as it’s very straightforward. However, one thing I’d like to give a substitute for is chicken tikka masala, because I know that might not be easy to find depending on where you live.
So, if you live somewhere that chicken tikka masala hard to find, you can substitute chicken tikka masala with a mixture of cumin, coriander, and cardamom powders
Instructions
Gather all your ingredients and have them ready with you. Once you’re all set to cook, this is how you’ll want to do it:
- Cut The Chicken: Cut the boneless chicken into tiny, bite-sized cubes. If you’re using all 250 grams of the chicken, do it on a cutting board so you don’t damage any surfaces or your knives.
- Top The Chicken With Flavors and Mix: Put the chicken you cut into a deep plate and top it with two tablespoons of vinegar, chilli sauce and soya sauce each. Top this liquid mixture with two tablespoons each of chicken tikka masala (or the alternative I mentioned earlier), and corn flour. After that, mix it all together so it sets in. I always prefer to use my hands for this part, as it’s more effective.
- Leave The Chicken for 2 Hours: The heading is self-explanatory for this one. Just let the chicken rest for 2 hours before continuing with the recipe.
- Boil Water and Cut Vegetables: What you’ll want to do next is put some water on boil. But, don’t just stand there all lazy! Do what I do and cut the vegetables while that happens. Slice up the carrots and green bell peppers from earlier into tiny pieces and put them aside. By the time you’re done with that, the water should be done boiling.
- Add Oil, Salt and Spaghetti to Boiling Water: Once it’s bubbling, add a tablespoon of cooking oil to the water, followed by a teaspoon of salt. Let it heat up for a bit again before adding your packet of spaghetti.
- Mix and Cook: It’ll take a couple of minutes for it to get soft and wet, so do whatever until then. Just make sure to stir it a bit so it softens well and doesn’t stick. Keep occasionally stirring for the next 8-10 minutes while leaving the spaghetti to boil.
- Drain the Water: The noodles will be done after 8-10 minutes have passed. You can place a colander on the kitchen sink and slowly start draining the water out. Once all the noodles are inside the colander, do what I do and let cold water run over them for a little bit so they don’t start sticking.
- Add Chicken To A Pot and Cook: Put a pot on the stove and heat it up before pouring three tablespoons of cooking oil across it. Dump all the chicken you readied earlier inside, and start mixing. Spread it across the pot and let it cook for 7-8 minutes while occasionally moving the chicken.
- Add Vegetables and Garlic Paste: After that time has passed, add two tablespoons of garlic paste before you start mixing again for a minute. Now start dumping in the vegetables.
- Mix, Cover, and Cook: Add 1.5 cups of water to the pot and start mixing everything around. After it’s all together, cover the pot and let it cook for 4-5 minutes.
- Add Ingredients and Cook: Add the rest of the chicken tikka masala left in the packet, along with a cup of tomato ketchup. Start mixing again. Just let everything cook for 3-4 minutes again and then you can add the spaghetti!
- Cook on Low Flame: Turn the flame on your stove down a little and cover the pot. Let the spaghetti cook for just another 2-3 minutes, and it’ll be ready to serve! You can finally start munching down on the meal you made.
Notes
- You can consider additional ingredients too, such as various vegetables. I like to add tiny bits of lettuce or broccoli in mine sometimes. Corn and cabbage can also be good additions.
- You can also mess around with different sauces if you prefer their taste. But, don’t make things too much more complicated than they need to be. Try to follow the recipe mostly as it is and I promise you that you won’t be disappointed!
Nutrition
- Serving Size: 2
- Calories: 1337 kcal
- Sugar: 59.74 g
- Sodium: 5323 mg
- Fat: 50.26 g
- Saturated Fat: 8.512 g
- Unsaturated Fat: 11.759 g
- Trans Fat: 0.217 g
- Carbohydrates: 162.31 g
- Fiber: 17 g
- Protein: 72.14 g
- Cholesterol: 163 mg
Keywords: spaghetti recipe