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Garam Masala Pasta

Ingredients

  • 1/4 cup (60 mL) canola oil
  • 2 boneless, skinless chicken breasts, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) ginger, minced
  • 2 tsp (10 mL) garham masal
  • 1 tsp (5 mL) kosher salt
  • 1 tbsp (15 mL) honey
  • 1/2 package (500 g) Western Family Farfalle Bow Tie Pasta (black box)
  • 1 can (540 mL) Western Family chickpeas, drained and rinsed
  • 1 can (796 mL) Western Family crushed tomatoes
  • 100 g Western Family Organics Baby Spinach
  • 1 tbsp (15 mL) cilantro, chopped

Directions

1. Heat the canola oil in a large skillet over medium-high heat. Add thechicken breast, season with salt and pepper and cook through, about 4 minutes. Remove from the pan and set aside.
2. Add the onion to the skillet and cook until nicely browned, about 5minutes. Add the garlic, ginger, garam masala and salt and cook for 2 minutes. Add honey and the chickpeas. Add the tomatoes and bring to a simmer. Simmer for 15 minutes.
3. Cook the farfalle and drain and place in a large bowl.
4. Add the spinach to the sauce and mix. Combine the chicken, pasta and sauce together. Portion into pasta bowls and sprinkle fresh cilantro. Serve.

Hint: Add in white beans for some additional protein and fibre

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Garam Masala Pasta

Ingredients

  • 1/4 cup (60 mL) canola oil
  • 2 boneless, skinless chicken breasts, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) ginger, minced
  • 2 tsp (10 mL) garham masal
  • 1 tsp (5 mL) kosher salt
  • 1 tbsp (15 mL) honey
  • 1/2 package (500 g) Western Family Farfalle Bow Tie Pasta (black box)
  • 1 can (540 mL) Western Family chickpeas, drained and rinsed
  • 1 can (796 mL) Western Family crushed tomatoes
  • 100 g Western Family Organics Baby Spinach
  • 1 tbsp (15 mL) cilantro, chopped

Directions

1. Heat the canola oil in a large skillet over medium-high heat. Add thechicken breast, season with salt and pepper and cook through, about 4 minutes. Remove from the pan and set aside.
2. Add the onion to the skillet and cook until nicely browned, about 5minutes. Add the garlic, ginger, garam masala and salt and cook for 2 minutes. Add honey and the chickpeas. Add the tomatoes and bring to a simmer. Simmer for 15 minutes.
3. Cook the farfalle and drain and place in a large bowl.
4. Add the spinach to the sauce and mix. Combine the chicken, pasta and sauce together. Portion into pasta bowls and sprinkle fresh cilantro. Serve.

Hint: Add in white beans for some additional protein and fibre