Spicy Marinated Chicken Pasta with Seasonal Vegetables
This dish features marinated chicken tossed with pasta and fresh, seasonal vegetables, a perfect weeknight meal inspired by Indian flavors.
The vibrant spices and bold flavors of India inspire this dish, bringing together elements of marinated chicken and pasta to create a harmonious blend. As September ushers in the harvest season in Belgium, seasonal vegetables like bell peppers and zucchini complement the marinated chicken, showcasing a balance of nutrition and taste. The dish reflects the intersection of culinary cultures, with spices often found in Indian cuisine paired with the beloved staple of Italian pasta. Inspired by India Was the Economic Alternative to China. Trump Ended That. and Trump’s D.C. Crime Crackdown Shows Administration’s Uneasy Relationship With Guns.
Instructions
- In a bowl, combine yogurt, minced garlic, grated ginger, garam masala, cumin, salt, black pepper, and lemon juice to create the marinade.
- Add chicken thighs to the marinade, mixing well to coat. Cover and refrigerate for at least 30 minutes.
- While the chicken marinates, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and zucchini, sautéing until tender, about 5-7 minutes.
- Remove the marinated chicken from the refrigerator and add it to the skillet. Cook until the chicken is browned and cooked through, about 8-10 minutes.
- Combine the cooked pasta with the chicken and vegetables in the skillet, tossing to mix well. Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.