Penne with chicken, cabbage, beans and capsicum

 Simple delights of the day; a pasta with lots of veggies and chicken as an add-on. I used leftover chicken from my previous stir fry for a pasta bliss ;-) With an aha moment after reading a recipe from a food blogging site, I proceeded henceforth...

The factors that contributed to the pasta are..

Penne pasta - 3 cups

Water

Olive oil, extra virgin - 3 tsps

Garlic - 3 or 5 cloves

Green chili - 1/2

Cabbage, shredded - 1 and 1/2 cup

Green capsicum, diced - 1

Broad beans, diced - 50g

Chicken, boneless (cooked) - 100g

Celery, chopped - 2 stalks with leaves

Garlic powder - 1 tsp

Oregano - 1 tsp

Rosemary, dried - 1 tsp

Salt - 1/2 tsp

Pepper - 1/2 tsp

The course of action..

In a deep bottomed saucepan, heat enough water to immerse the pasta. Add pasta, a pinch of salt and a drop of oil, Bring to boil. Cook until pasta has soaked in water and has cooked through and through. Drain excess water.

Heat oil in a shallow saucepan. Add minced garlic and chili. Sautee for 2 or 3 minutes. Add cabbage, capsicum and beans. Stir for 4 to 5 minutes. Add spices and salt. Merge with the veggies. Sautee on low heat for 5 to 6 minutes. Add chicken, celery and cooked pasta. Mix. 

For a creamy white sauce, add 100 ml of fresh cream. Cook on low heat for 2 to 3 minutes. Stir well to meld. My daughter was ecstatic with the creamy penne. Hope you are too!