Ingredients
Pasta: 250g spaghetti or pasta of your choice
Chicken: 5–6 chicken tenders (thawed and chopped)
Butter/Ghee: 50g
Garlic: 3–4 cloves, minced
Double Cream: 300ml
Seasonings:
1 tbsp paprika
1 tbsp shawarma spice mix
1 tbsp dukka
1 tbsp black pepper
For Garnish: Fresh parsley, sumac (a Palestinian favorite)
Instructions
1. Cook Pasta
Bring a pot of salted water to a boil.
Add spaghetti or pasta of choice and cook until al dente.
Drain and set aside, reserving a little pasta water.
2. Cook the Chicken
In a large pan, melt butter or ghee over medium heat.
Add minced garlic and sauté until fragrant.
Stir in half the seasoning mix (paprika, shawarma, dukka, black pepper).
Add chopped chicken tenders and cook until golden and fully cooked.
Remove from the pan and set aside.
3. Make the Cream Sauce
In the same pan, pour in double cream.
Add the remaining seasoning, stirring gently until the sauce thickens slightly.
Toss in the cooked pasta, coating it well. Add a splash of pasta water if needed.
4. Combine
Return the chicken to the pan, mix with the creamy pasta, and cook for 2–3 minutes so the flavors blend.
5. Garnish & Serve
Sprinkle fresh parsley and a dusting of sumac.
Serve hot, and say Bismillah before enjoying this comforting dish that carries a taste of Palestinian heritage.
Comments
Post a Comment