For macaroni: Bring 4 quarts of water to a rapid boil. If desired, add 2 teaspoons of salt. Gradually add macaroni to boiling water. Stir gently and return to a rapid boil. Cook uncovered, stirring occasionally for 8 to 10 minutes, or until desired degree of tenderness is reached. Drain, reserving 1 cup pasta water; set aside.
For an Indian-American dish, try this pasta coated in a creamy Indian butter chicken curry sauce.
Servings and Ingredients
|1 (16-oz.) pkg. Hy-Vee large elbow macaroni|
|1 tbsp. Gustare Vita olive oil|
|2 tbsp. Hy-Vee unsalted butter|
|1 medium yellow onion, chopped|
|1 tsp. refrigerated ginger paste|
|1 tsp. refrigerated garlic paste|
|1 ½ lbs. Hy-Vee boneless, skinless chicken breasts , cut into ¾-in. cubes|
|1 (6-oz.) can Hy-Vee tomato paste|
|1 tbsp. garam masala seasoning|
|1 tsp. smoked paprika|
|1 tsp. mustard seed|
|1 tsp. kosher salt|
|1 c. Hy-Vee heavy whipping cream|
|1 (8-oz.) pkg. Hy-Vee shredded mozzarella cheese|
|1 c. Hy-Vee shredded sharp Cheddar cheese|
|Fresh parsley, chopped; for garnish|
Things To Grab
- Large pot
- Dutch oven
Heat olive oil in a large Dutch oven over medium heat. Add butter; stir until melted. Add onion; cook for 3 to 5 minutes or until softened, stirring occasionally. Stir in garlic and ginger; cook for 30 seconds.
Add chicken, tomato paste, garam masala, smoked paprika, mustard seed, and salt. Cook for 10 minutes or until chicken reaches 165 degrees, stirring occasionally. Stir in elbow macaroni and cream.
Stir in mozzarella and Cheddar cheeses. Add enough reserved pasta water for desired consistency. Cook over medium heat until cheeses are melted and mixture is heated through, stirring occasionally. Spoon into serving bowls. Garnish with parsley, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 130mg
- Sodium: 600mg
- Total Carbohydrates: 52g
- Protein: 37g