Conchiglie is a type of pasta, deriving its name from the Italian word conchiglia meaning seashell. This shape is said to be good at retaining sauce. The garlic chicken pasta is quick and filling enough to make for lunch/dinner.
What I used: Serves 4
2 cups of Conchiglie/Shell pasta cut into chunks as desired
2 boneless chicken breasts fresh/frozen
4 large garlic cloves chopped
2 cups ripe tomatoes cut into large chunks
1 cup fresh/frozen peas
1 cup onion cut into chunks
1 tsp cumin
½ tsp chili powder
Pinch of turmeric
½ tsp black pepper powder
1 tsp brown sugar
Salt to taste
½ cup grated fresh Parmesan or paneer
3 tsp olive oil
Cook the pasta in ample boiling water and a little salt (or as per instructions on the box). Drain; reserve a cup of the pasta water. Set them aside.
In a large saucepan on medium-high heat, add olive oil and cumin. When the aroma fills the air, add garlic and sauté.
Add the chicken chunks and cook until the edges have turned brown. Add onions and let it soften. Now add the tomato chunks and cook until they are soft and pulpy. Toss in the powders and brown sugar, sauté for just a minute, and add the reserved pasta water. Check the salt as the water already has some, and then add more if needed.
Bring it to a quick boil on high heat. Once the chicken is cooked, lower the heat and add the drained shells. Toss well. Garnish with cilantro and Parmesan. Serve hot. Enjoy!