Tandoori Pasta with Roasted Chicken and Asparagus

A flavorful and exotic twist on traditional pasta, combining the vibrant spices of tandoori with tender roasted chicken and crunchy asparagus.

Ingredients

1	Penne pasta or Gluten-free penne pasta
2	Roasted chicken
1⁄2	cup Mayo or gluten-free mayo
2	bunches Asparagus
3	tablespoons Extra virgin Olive Oil
1	tablespoon Dry Tandori Seasoning
1	teaspoon Real salt
1	dash fresh ground black pepper
1	teaspoon Kirkland's brand Organic No Salt Seasoning
1⁄2	cup Freshly shaved Parmesan Cheese
2	splashes Fresh squeezed lemon juice

Instructions

• 1. Boil the Penne pasta or Gluten-free penne pasta until al dente.
  2. While the pasta is cooking, cut the roasted chicken into bite-sized pieces. Season with a blend of no salt seasoning, salt, pepper, and a generous amount of tandoori seasoning. Stir-fry the seasoned chicken in coconut oil until golden brown.
  3. Roast the asparagus by tossing it in olive oil until coated. Place in a preheated oven at 350°F and roast for 8-10 minutes, ensuring it remains slightly crunchy. Once done, immediately drizzle with fresh lemon juice and sprinkle lightly with salt. Chop the asparagus into 1-2" slices.
  4. In a mixing bowl, combine the mayo, extra virgin olive oil, and tandoori seasoning, blending well. Drain the cooked pasta and immediately toss it in the mayo mixture. Add the cooked chicken, roasted asparagus, and freshly shaved Parmesan Cheese. Mix well. Adjust the seasoning with salt, pepper, and more tandoori seasoning according to your taste preferences.

Jul 19, 2024