I was in the mood for pasta this weekend, but felt like something different. I saw the jar of butter chicken sauce in the cupboard and decided to try something new. I'm glad I did, because I think we have a new family favourite. This pasta has all the rich flavour of butter chicken, but in a pasta! A great way to introduce butter chicken to someone who may not be familiar with it, and a delicious twist on a basic pasta dish. Plus, by using a jarred sauce, this meal comes together quickly.
I really like my butter chicken to have a lot of flavour, so I usually add some extra cumin to the sauce when I use pre-made sauce, but it's not necessary. I add some yogurt to the dish to make enough sauce to cover the entire box of pasta since gluten free pasta soaks up more sauce than regular pasta. I use yogurt to save on some calories, but you could easily add more butter chicken sauce, some sour cream, or some regular cream to make up the difference.
Gluten Free Butter Chicken Pasta
1 package Gluten Free Pasta (340g), either penne or fusilli
1 jar Gluten Free Butter Chicken Sauce (500ml)
1/4-1/2 cup Plain Yogurt, or add another 1/2 jar of sauce
1/2 Onion, diced
2 Chicken breasts, cut into bite sized pieces
1-2 tbsp. butter or olive oil
Salt & Pepper, to taste
1- In a large pot, boil water for pasta. When water boils, add pasta and cook according to package ingredients.
2- In a large pan or sauce pot, heat the butter or olive oil over medium high heat. Add in the diced onion and cook until softened, about 5 minutes. Add in diced chicken and cook another five minutes.
3- Pour butter chicken sauce and yogurt over the chicken and onions. Turn heat down to a simmer and cover, cooking until chicken is cooked through. Since the chicken pieces are small, it should only take a few minutes. Taste and adjust seasonings.
4- Drain pasta, place in a large serving dish, and top with the butter chicken mixture. Toss to combine. Serve immediately.