Chicken Shawarma Pasta
A fusion of Italian style with Middle Eastern flavors to make this Chicken Shawarma Pasta.
Servings 8
Calories 480kcal
Ingredients
Pasta
- 2 1/2 cups semolina
- 3 eggs
- 2 tablespoons olive oil
- 4 - 6 tablespoons water
Dish
- As much chicken as you have left over.
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon coriander
- 3/4 cup of coconut milk
- 1 bunch spinach
- 12 yellow tomatoes
- 1 tablespoon olive oil
- Cojita cheese for garnish
Instructions
- Place the flour, oil and eggs in the stand mixer.
- Add the water a teaspoon at a time until the dough comes together mostly.
- Pour on to a flour surface and start kneading the dough until the dough is formed.
- Wrap in plastic wrap and place in the fridge for 30 minutes.
- Remove the pasta from the fridge and cut into 4 or 5 equal pieces.
- Using your Kitchen Aid pasta attachment, begin by stretching the pasta.
- After stretching the dough, it is ready to be cut using the fettuccine attachment.
- Boil water in a double boiler. Drop in the pasta and cook for 2 - 3 minutes until al dente.
- In a skillet, heat the oil and add the spinach and tomatoes.
- Cook until the spinach is wilted and the tomatoes split open. Remove from pan and set aside.
- Heat the coconut milk in the same skillet. Add the spices and cook until the sauce reduces a little.
- Add back in the vegetables, the chicken and continue cooking.
- Add the cooked pasta and simmer for 2 minutes.
- Plate and top with the cojita cheese.
- Serve and enjoy!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 480kcal | Carbohydrates: 42g | Protein: 38g | Fat: 18g