Step-by-Step Guide to Make Speedy Chicken and Tuna Pasta Curry #myfavouritecurry - Free Download

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We hope you got insight from reading it, now let's go back to chicken and tuna pasta curry #myfavouritecurry recipe. You can cook chicken and tuna pasta curry #myfavouritecurry using 14 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Chicken and Tuna Pasta Curry #myfavouritecurry:

1. Use 250 g of PastaJoy Elbow Pasta.
2. Take 1 of tspn white pepper.
3. Provide 1 of tspn curry powder.
4. Prepare 1 of tspn paprika.
5. Get 1/2 of tspn turmeric.
6. Provide 1 of .
7. Provide 1/2 of tspn dried parsley.
8. Prepare 1 of small white round onion (finely chopped).
9. You need 1/2 of green pepper (finely chopped).
10. Provide 1/2 cup of fresh milk.
11. Take 1 of & 1/2 chicken breasts (finely chopped).
12. Provide 1 tin of shredded tuna (drained).
13. You need 3 of tspn olive oil.
14. Get 1 tbspn of minestrone powder soup.

Instructions to make Chicken and Tuna Pasta Curry #myfavouritecurry:

1. Boil your macaroni according to the pack's instructions. Drain in cold water and set aside to cool off.
2. Heat your pan, saute onion and green pepper... add finely chopped chicken breast and continue frying for 2 minutes.. add all the spices except white pepper, salt and parsley.
3. Continue cooking for futher 3 minutes, add 1 tbspn minestrone powder and mix.. add milk and close your lid. Simmer for 5-6 on low heat. Open your lead and add your tuna, dried parsley, salt & white pepper. Mix well, then transfer your cooked pasta in to the chicken curry pot/pan. Switch the stove off and leave your pan/pot on the stove for about a minute. Now you are ready to serve. Enjoy. #myfavouritecurry.

Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices. Open and strain the tuna until completely drained. Measure the spices, together or separately; set aside. Heat a large pan/skillet on medium high, once hot, add the oil.

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