Simple Gluten Free Kitchen

Keema Pasta / Pasta with Minced Chicken

by . 20 Comments

Some days dinner feels like too much effort after a long day’s work. Ordering takeout is an easy option, but it never always feel like a justifiable treat.  Pasta with keema is my answer. I created this because I needed quick nutritious dinner that take very little effort to pull together. The dish is really simple yet tastes awesome.

April 8, 2023 – I made a 1 minute video on YouTube. Hope you can check it out.

 

 

Keema pronounced as ‘Qeema‘, is an urdu word for any ground meat. North Indians love chicken keema, and they bulk it up with peas, green pepper, potatoes etc. Chicken cooks faster than lamb or beef, or turkey, so it is a quick healthy dish with chapati, but it equally goes well as a side with rice, lentils and raita of some sort and a perfect addition to pasta.

For keema pasta, all you have to do is to cook onion, green pepper, and ground chicken. Add some of your favorite sauce with chunky or fresh tomatoes. Spice up with cumin, smoked paprika, basil and red pepper flakes. Add it to the boiled pasta.

 

 

KEEMA PASTA / PASTA WITH MINCED CHICKEN

 

Ingredients:

300 gm gluten free rotini pasta

500 gm minced chicken

1 onion, chopped

3 tsp chopped ginger and garlic

1 large green pepper, cut into 1″ pieces

1 cup pasta sauce (or as required)

1/2 cup canned chunky tomatoes or two large tomatoes, chopped

2 tsp roasted cumin powder

few leaves of fresh basil

1 tsp red pepper flakes

1/4 tsp turmeric powder

1/2 (+) tsp smoked paprika

Freshly ground black pepper

salt to taste

Fresh grated Parmesan

2 tbsp. oil

Method:

Heat 1 tbsp. oil in a heavy-bottomed pot and sauté onion. When it gets translucent, add ginger and garlic. Fry for a minute.

Add tomatoes, turmeric powder, black pepper and smoked paprika. Cook until soft.

Add minced chicken and salt, and while doing so try to break up the mince using a spoon.

Once its fully cooked, add green pepper. Cook until the pepper gets tender.

When the Keema is cooked, prepare pasta according to package instructions reserving 1/4 cup starchy cooking liquid.

Strain pasta then return to the warm cooking pot.

Toss keema into the pasta pot along with reserved cooking liquid and pasta sauce.

Add cumin powder, pepper flakes, and basil.

Check for seasoning and adjust accordingly before serving top it with some cheese and basil.

 

You might also like:

Vegetable Stuffed Omelet
Karahi Paneer with lentil Poori : Weekend Punjabi Brunch
Dahi Methi Murg

Reader Interactions

Comments

  4. My standby feed everyone in a hurry but can’t be bothered thinking too much dishes are always pasta, or occasionally omelettes – they can be quick too.

    Reply

  5. From what I can see from here , it looks good ! Haven’t used chicken in my pasta for quiet sometime , maybe will use it instead of pork next time 😀

    Reply

  9. Hi Balvinder,
    This sounds divine! I love your recipe of kheema cooked with basil, chunky tomatoes and cumin powder. It must be just bursting with flavor. What’s great is that in one bite you get the veggies, carbs and protein. My kind of a dish. A one pot dish that serves all.
    BTW, just had kheema matar for lunch today. Wish I had seen your post in the morning, would have cooked it this way with pasta. Will it out for next time for sure.
    Happy Easter Balvinder! Have a great weekend!

    Reply

  10. I do like one dish meals and this looks great for a week night meal. Also, I do not have many recipes using ground chicken. Both of those are the reason that I am saving this recipe. Yum!
    Also, nice to hear that the bake sale your daughter is participating is already underway! Also, glad my recipe could help. Enjoy the weekend Neetu!

    Reply

  17. Hi Neetu, I add chicken pieces to the pasta and also make keema matar. After looking at this simple dish I have a reason to add keema to my pasta. Have you tried just with vegetarian keema?

    Reply

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