Yum! Yum! Yum!

Today I am bringing you a super simple and easy yellow rice recipe, that goes well with any meat or vegetable dish. This rice is loaded with turmeric and garlic herbs and spices that has medicinal values, makes this dish bold in color, delicious in taste and good for your gut. And this is very simple recipe can happen in jiffy effortlessly. Do you need any other reason not to make this recipe! ;-) Here is the recipe, Njoy!



 Yellow Rice is a basic recipe that is popular in Spain, Latin, Mediterranean, Indian, Indonesian regions. This rice is flavored with Turmeric or Saffron spices that are popular in those regions. The flavor is very mild and subtle that this can be paired with several other sides dishes.




Ingredients:
Long Grain Rice - 2 cups (raw)
Butter - 1 Tbsp
Vegetable Oil - 1 Tbsp
Garlic - 5 to 6 cloves
Onion - 1/2 medium (finely chopped)
Salt - 1 to 2 tsp (according to your taste)
Turmeric Powder - 2 tsp
Black Pepper - 1 tsp (freshly ground)
Vegetable Broth - 4 Cups ( or Water)
Cilantro - 2 Tbsp
Butter - 1 Tbsp (for topping, optional)

Preparation:

• Finely chop onion into small pieces
• Remove peel on garlic cloves and mince them
• Wash rice under luke warm water and drain in colander allowing to fully drain

Method:

1. Heat Sauce pan/pot and add butter to it followed by Oil, give it a min for butter to melt.
2. Add finely chopped onion and minced garlic to oil, let the oil infuse with flavors.
3. Add rice to pot and coat well with oil. Add turmeric powder to rice and mix well until every grain is coated. Add 4 cups of Vegetable broth or Water to the pot. Add salt to the pot, followed by freshly ground black pepper. Mix everything well.
4. Close the lid and let it simmer for 15 to 18 min, until rice is fully cooked and done.
5. Switch off the stove, add finely chopped cilantro leaves on top of rice, fluff it up with fork. Top with some more butter on top of rice and leave it on stove for 4 more min. (no need to on the stove). (Adding butter is optional, you can totally skip this step)
6. Yellow Rice is ready now, transfer to serving bowl and serve with any vegetable gravy or meat dish. 

Tips:

• Minced garlic in this rice not only adds lot of flavor but also loads good medicinal values.
• If you are using vegetable broth, use salt sparingly, as broth has some salt already. 
• If you din't have vegetable broth handy, you can use Water. 
• Adding butter at the end is optional, it gives a nice glossy touch to your rice, makes it even more fluffier and shiny. 
• We are heavy rice eaters, hence i made 2 cup batch, if you need to make for less servings, you can follow the same recipe with 1 cup rice, by cutting down all other ingredients to half. 

You can serve in lunch boxes as well to make it colorful. I have loaded with Yellow Rice, Mini Tacos, Black Beans to create Mexican combo lunch box. :-)

Will bring another simple and easy recipe soon
Take care until then, keep smiling and spread the joy!
-Mythreyi

Today I am brining a perfect recipe for your Lunchbox, that can keep good use of your left over rice and excess coriander (Cilantro) leaves at hand. Usually in states you get 3 or 4 packs of Cilantro bunch for a dollar at India Stores, and with out any hesitance i buy all the 3 or 4 bunches that comes. Then at home, at least half goes waste as it goes bad beyond 7 to 10 days. Now this recipe rescues your excess Cilantro and that results in wonderful lunchbox recipe as well. Here is the Coriander Recipe, Njoy!





Ingredients:
Rice - 2 cups (uncooked basmati rice) or ( 4 cups cooked rice)
Coriander Leaves - Cilantro Bunch - 1
Oil - 2 Tbsp
Ghee - 1 Tbsp ( or Butter)
Clove - 2
Cardamom - 1
Cinnamon - 3
Shazeera - 1 tsp
Onion - 1 medium
Green Chili - 3 to 4
Mint Leaves - 10
Salt - 2 tsp ( per your taste)
Lime Juice - 2 tsp
Cashew Nuts - 5 to 6 Whole (Optional)

Preparation:

• If you are using left over rice, break it apart to make sure each grain is separate and microwave it for 1 min. 
• Cook 2 cups Basmati Rice with 3.5 cups water until each grain is separate and cooked fully, spread cooked rice in a wide plate. 
• Wash Cilantro, drain and chop roughly and grind to smooth paste adding some water in mixie grinder or blender. 
• Chop Onions into thinly slices. Chop green chilies length wise into thin slices.

Method:

1. Heat non-stick pan, add Oil, followed by Ghee or butter. Once butter melts, add Clove, Cinnamon, Cardamom and Shazeera. Saute spices for  2 min, allowing oil to get flavored. 
2. Now add thinly sliced onion to pan, and saute until onion is soft and caramelized. Add green chili slices, followed by chopped mint leaves. Add 1 tsp salt and mix well. 
3. Add Cashew nuts now if you are using; and Add Cilantro paste to pan and mix with onion and spices. 
4. Add cooked rice to pan and mix with cilantro paste, fold rice up and down until it is coated with green paste. Add 1 tsp salt to rice and mix gently. Add lime juice to rice and coat well. 
5. By now the rice gets bright green color and looks beautiful. Now taste and adjust any salt or seasoning. 
6. Switch off the stove, top with few cilantro springs, leave on stove for 5 min, then transfer to serving bowl and serve immediately with cool cucumber or onion raita. 

Check out other Green Recipes:

• Dil Flavored Green Rice
• Mint Herbed Rice
• Poblano Pepper Cilantro Rice

Will be back another variety and/or lunchbox recipe,
until then take care and Stay Happy!
Keep Smiling and Spread the Joy!
-Mythreyi

One fine rainy Friday this recipe happened when tummy is craving for comfort food, mind is calling for yummy food and the lazy body is yearning for an easy recipe. This is very simple yet comfort food for Friday Dinners and quick and convenient to aptly fit in Lunch Boxes for Kids or Grown-ups. Here is the recipe, Njoy!



Ingredients:
Basmati Rice - 3 cups
Mint Leaves - 2 cups
Grated Fresh Coconut - 1 cup
Ginger - 1 inch stick
Green Chili - 4
Onion - 1 medium
Potato - 1 medium
salt  - 2 tsp
Garam Masala - 1 tsp
Pulao Spices - ( Cardamom - 1, Cinnamon - 2 sticks, Clove - 2, Star Anice - 1 whole , Shazeera - 1 tsp)
Vegetable Oil - 1 Tbsp
Coconut Oil - 1 Tbsp
Cilantro - 1/2 cup ( chopped)
Cashew nuts - 10 ( optional)



Preparatory Steps:

• Wash and Soak Basmati Rice for 30 min, drain water and set rice in colander to dry. 
• Chop Onion and Green chili length wise in long slices.
• Peel and chop potato into medium size cubes.
• Grind Mint Leaves, Ginger, Fresh Coconut along with 1 tsp salt in small mixie jar, into smooth paste. ( by adding little water as required while grinding)

Method:

1. Start Instant Pot in saute mode. Add Coconut Oil, Vegetable Oil. Add Pulao spices to Oil and saute for 1 min. 
2. Add Onion and Green Chili slices to IP, mix everything well and saute for 2 min. Add potato cubes and mix with onions and saute for 2 min.
3. Add Mint & Coconut Paste to Pot and mix well with onions. Add Basmati rice to Pot and mix well with onion and mint spices, Add 1 tsp salt, saute for 3 min. 
4. Add 4 cups of water to Pot, top with 1 tsp Garam Masala and chopped Cilantro.
5. Cancel the saute mode in IP. Set IP in Pressure Cook/ Manual mode, set timer to 7 min. 
6. QR ( Quick Release) after 7 min, and add cashew nuts on top if using and fluff rice up and down with fork, transfer to wide platter to cool down. ( this allows rice grains separate from each other)
7. Serve warm with Cucumber Raita or Mushroom Masala Gravy Curry or Chicken Korma. 

Check out another (original ) version of Pudina Pulao / Mint Herbed Rice as well.



Will be back with another easy recipe in Instant Pot,
Take Care until we meet here again!
-Mythreyi

I love Kung Pao chicken as this is one Chinese dish loaded with spicy flavor on Chinese Menu that suits my Indian Tastebuds. :-) I always go for this dish on the Panda Express Menu for a take out. Though I love this dish, never experimented thinking the recipe might be complicated. But when I tasted this at one of our friends house, it was mind blowing and exactly tasted close to Panda Express Kung Pao Chicken. My friend is generous enough to share the recipe and assured it is very easy and perfect as quick appetizer on the menu to please your guests or crowd. This recipe calls for all simple ingredients that are readily available in your pantry, But Hoissan Sauce is the critical ingredient to get the authentic taste in this recipe. Make sure that you have that sauce handy before you try this recipe. Here is the recipe, Njoy!



Ingredients:
Chicken Breasts - 2 medium ( 1 lb)
Soy Sauce - 1 Tbsp
Corn Starch - 1 Tbsp
Salt - 1/2 tsp
Black Pepper - 1/4 tsp

Sauce:
Soy Sauce - 2 Tbsp
Hoissan Sauce - 1 Tbsp
Red Chili Sauce - 2 tsp ( i have used sriracha)
Brown Sugar - 1 /4 tsp

Saute:
Oil - 1 Tbsp
Garlic - 1 tsp ( chopped, minced)
Ginger - 1 tsp (chopped, minced)
Green Chili - 3 ( chopped finely) - Optional
Whole Red Chili - 5 to 6 ( medium size)
Green Bell Pepper - 1/2 medium (2 Tbsp)
Red Bell Pepper - 1/2 medium ( 2 Tbsp)

Peanuts - 1/4 cup

Preparatory Steps:

• First cut chicken breast into small pieces, wash and add them to medium bowl. Add salt and black pepper rub it well to chicken pieces. Add 1 Tbsp Soy Sauce and 1 Tbsp Corn starch to the bowl, mix well until all chicken pieces are coated well. Cover the bowl with lid and let it sit aside allowing chicken to marinate.
• Take a small bowl, add all the ingredients under Sauce section in that order. Whisk well and keep it aside. Kung Pao sauce is ready.
• Mince Garlic and Ginger and keep them ready
• Chop green chili into small pieces.  Chop Green Bell Pepper and Red Bell Pepper into medium size cubes. 

Enjoy this exotic yet simple recipe,
take care until we meet here again
-Mythreyi

1. Heat wide non-stick pan or wok on the stove, add Oil to it. Once the oil is hot, add chopped onion and green chili and saute them for 2 min. 
2. Add chopped ginger and minced garlic and give a quick stir. Add dark soy sauce to the pan and mix with oil and onions. 
3. Add chopped broccoli and mushroom slices to the pan and mix well with onions and seasonings. On medium heat keep on stirring until the vegetables become tender and soft. Now add Sriracha Hot Sauce to the veggie and coat well and cook for 2 min.
4. Now add left over cooked rice to the Pan and mix it with all the veggies. On high heat keep on stirring the rice with out touching to the bottom of the pan.
5. Now add salt and black pepper to rice and give another quick stir until everything is combined. 
6. Taste and adjust all the seasonings accordingly, switch off the stove and garnish with Spring Onions or Cilantro. Serve hot immediately, top with boiled egg halves for a complete protein rich meal. 

Pack in Lunchbox!

Will be back with another fusion recipe,
Happy Cooking until then!
-Mythreyi

When I overloaded my kitchen with Sweet Corn recently this spicy fusion rice dish happened to put the good use for left over rice and which in turn did some magic in Lunch Box! This recipe is totally made up by me, if you want to alter some ingredients, veggies and method, feel free to do that! Here is my version!

Spicy Mushroom Sweet Corn Rice

Ingredients:
Mushroom - 1 cup
Sweet Corn - 1 cup
Left Over Rice - 2 cups
Onion - 1/3 cup ( chopped)
Oil - 1 Tbsp
salt - 1 tsp
Coriander Powder - 1/2 tsp

Spicy Paste:
Red Chili - 4
Cilantro - 1/2 cup

Preparatory Steps:
Grind Red Chili and Cilantro in small mixie grinder into smooth paste.

Method:

1. Heat non-stick pan, add Oil to it. Once the oil is hot, add chopped onions to the pan. Sauté for 2 min until onions become translucent.
2. Add chopped Mushroom to the pan and stir fry for 2 min until you notice mushrooms get wilted. Then add Sweet Corn and fry along with Onion and Mushroom. Add salt and coriander powder to the pan and coat vegetables well. Now add prepared Red Chili and Cilantro paste to the pan and combine well until all the veggies are coated. 
3. Add Rice to the pan and gently fold it up side down until rice is well combined with veggies and spices. Stir-Fry on high for 3 to 4 min, until rice starts getting browned. Taste and adjust any salt and seasonings at this point. Switch off the Stove and Serve immediately or pack in lunch box.

Take a close peek! Yum!

Perfect for Lunch Box!

Here are some related Categories:

Lunch Box Recipes   OR  Variety Rice Dishes

Another complete look!

will be back with another interesting fusion rice recipe,
stay tuned until then, Happy Cooking!
-Mythreyi

This recipe is not a detail Tawa Pulao recipe, I have taken several shortcuts today to make this Pualo in jiffy to convert left over rice to magical lunch box dish. Ideally you have to use Potato and Cauliflower vegetables in Tawa Pulao, but today I have used the vegetables that are very fast to cut and cook, these add lot of crunch too, making the Pulao special and colorful. Hope this quick recipe will be handy for you in those rush time mornings. Here is the recipe, Njoy!

Tawa Pulao - Shortcut Version

This Coconut Rice is so simple to make and delicious rice recipe. As there is no ginger, garlic or onion used in this recipe this can be considered as Saatvik Rice and can be served during Festive or Puja Times.  When you have left over rice you can transfer into this yummy Coconut Rice in minutes ( to get a break from your routine Pulihora) and you can pack this for Kids (or your)  Lunch Box as this is very mild and kids can handle the spice in this rice very well, it makes the Lunch Box little fun and special.

This rice is sautéed with Indian tempering ingredients, curry leaves, green chilies and coated with cashews for additional crunch and topped with Ghee for nice flavor. Here is the recipe, Njoy!



Ingredients:

Cooked White Rice - 2 cups Coconut Pieces - 1/4 cup ( or Grated Coconut 1/2 cup) Oil - 1 Tbsp Ghee - 1 Tbsp ( Clarified Butter) Dry Red Chili - 2 Chana Dal - 1 Tbsp Urad Dal - 1 tsp Cumin Seeds - 1 tsp ( optional) Mustard Seeds - 1 tsp Curry Leaves - 10 Green Chili - 5 Salt - 1 tsp ( according to taste) Cashew Nuts - 1/4 cup ( chopped)

Method:

1. First Grate the Coconut from the shell. If you don't have the grater,chop the coconut into pieces and grind it in small jar mixie coarsely.
2. Heat the non-stick pan, add 1 Tbsp Oil and Ghee to it. Once the ghee melts start adding tempering ingredients in order of Dry Red Chili, Chana Dal, Urad Dal sautee for 2 min until lentils turns to golden color. Ad mustard seeds, followed by curry leaves and green chilies. Sautee for 2 more min.
3. Now add Chopped Cashew Nurts to the tempering, saute them until Cashew nuts are fried to golden color. 
4. Add 2 cups of cooked rice to the pan and mix it well with tempering. Add 1 tsp of salt to the rice and mix it.
5. Add Grated coconut to the pan and mix everything until well combined quickly. Don't cook too much after adding coconut, as it spoils the fresh coconut taste. 
6. Switch off the Stove and transfer the rice to Serving Bowl and serve warm or pack in Lunch Box!

Take a Close Peek!

Will back with another yummy and simple recipe,
until then take care!
-Mythreyi

I have tried several variations in Pulihora so far. When I was making Gongura Pachadi, the slurpy sorrel leaves gave me a hint that I can make Pulihora with it too. On the same day witnessed my fav Vah Chef Snajay Tumma is showcasing Gongura Pulihora in his cookery show. Ola, Wat a conincidence. Quickly I noted down the recipe then, and bringing the fusion Gongura Pulihora recipe for you now. Here is the recipe, Njoy!


Ingredients:-
Red Sorrel Leaves - Gongura Leaves - 1 bunch ( 2 cups leaves)
Cooked White Rice - 2 cups (preferred Sona Masoori or short grain rice)
Tamarind Pulp - 1 Tbsp ( Optional)
Oil - 2 Tbsp
Red Chili - 3
Chana Dal - 1 Tbsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - 1 tsp
Green Chili - 4
Curry Leaves - 10
Peanuts  - 10
Cashew nuts - 5

To Roast and Grind:
Fenugreek Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Red Chili Whole - 3

Preparatory Steps:

• Separate the sorrel leaves from stems, Wash under lukewarm water and cook in non-stick pot with closed lid. In 5 min, the leaves will wilt and becomes soft coming together. Switch off the stove and let it cool in the same pan. 
• Roast the ingredients under Roast and Grind Section in non-stick pan. Let them cool for few minutes and grind them into fine powder in the small mixie jar. Now add the sorrel leaves paste to the same mixie jar and grind it along with roasted seed powders.
• Taste the paste if it is not that sour in taste, now you can add the 1 Tbsp tamarind paste and grind it again. ( If the sorrell leaves are very sour you can skip the Tamarind Paste)

Method:

1. Heat the non-stick pan and add 2 Tbsp of Oil. Once the oil is hot add Red Chili, Chana Dal, Urad Dal. As they start browning, add Mustard Seeds wait until they splutter. Now add turmeric powder, curry leaves and green chili. Now add pea nuts and fry with other lentils. 
2. Add the sorrel leaves paste to the pan and mix it with oil and lentils. Now add salt and mix it with paste. 
3. Add cooked white rice to the pan and mix it with paste until each rice grain is coated with paste. Taste and adjust the salt as needed. 
4. Now top with chopped cashew nuts. Switch off the stove and transfer Gongura Pulihora to the serving bowl and serve warm or cold. It suits perfect for Lunch Box as well.

Tips:

• Fenugreek Seeds are critical in this recipe, they enhance the flavor or Gongura Leaves and brings the best out in this recipe.
• While roasting the seeds, first roast the fenugreek seeds and then roast mustard seeds separately. If you roast them combined, mustard seeds get roasted more compare to fenugreek as they are small in size.
• For this recipe always pick Red Sorrel leaves as they are very sour than Green Sorrel leaves.
• Tamarind paste is optional, use it only if the Sorrel leaves paste is not that sour. At the end after tempering if the rice is not sour enough, don't get panic, add 1 Tbsp of Lime Juice. 
• At the end you can add finely chopped onion to the rice or serve the rice with onion slices, as the raw onions and gongura combination taste best.

This is another everyday simple recipe that is made with cauliflower. This recipe comes from my mom-in-laws kitchen. I usually make Egg and Broccoli Stir-fry which is popular in my family ( that is made with Broccoli and Boiled Egg). When my MIL was here at my house, she suggested to make Cauliflower and Egg stir-fry, I was thinking Cauliflower and Boiled Egg combination, wondering how that would taste. But then she corrected me that it is Cauliflower and Scrambled Egg Stir-Fry. That is Cauliflower will be sauteed on high until it becomes tender and get scrambled with whisked eggs and gets the final touch of some herbs like Cilantro or Spring Onions. This is goes very well with Rice, Roti. But my preference and favorite way of eating this is wrapping it in a roti like a Roll which will be handy for lunch boxes or picnics. Some times I try this on sandwiches for breakfast. Here is the recipe, Njoy!


Ingredients:
Cauliflower - 1 head (or 2 cups florets)
Onion - 1/4 medium
Green Chili - 2
Clove - 2
Cinnamon - 1 inch stick
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1/2 tsp
Eggs - 3
salt - 1 tsp
black pepper - 1/2 tsp
cilantro or spring onions - 2 Tbsp
Oil -2 Tbsp

Preparatory Steps:

• Separate florets from cauliflower head and wash them by keeping under running warm water. Leave them in warm water with some salt for 10 min.  Drain them completely and microwave for 3 min. 
• Chop Green Chili and Onion finely.
• Beat Eggs in a medium bowl, whisk together well and add 1/2 tsp salt and 1/2 tsp black pepper.

Method:

1. Heat non-stick pan on the stove add oil to it. Once the oil is hot, add Clove, Cinnamon and Cumin Seeds. Saute them for 1 min and add ginger garlic paste to the oil. As it separates from oil, add chopped and green chili and onions and saute them for 2 to 3 minutes until they become translucent. 
2. Add semi-cooked ( or half boiled) cauliflower to the pan and mix with onions. Add 1/2 tsp salt and keep stir-frying until cauliflower becomes tender. 
3. Pour egg mixture on top of cauliflower and let it set for 1 or 2 min allowing egg mixture to cook, mix it gently  with out breaking cauliflower , scrambling it evenly so that cauliflowers are coated with eggs.  Taste and adjust the salt and seasonings accordingly. Finally add chopped cilantro or spring onions and switch off the stove.

This is very simple recipe with minimal ingredients, and one way to sneak in some veggies along with eggs. As the mild spices are used in this recipe, this goes well with Roti or Sandwiches as well.

Check out other Cauliflower Recipes as well!




will be back soon
until then take care, ba bye!
-Mythreyi

Tri Color Rotini Pasta Salad

Pasta Salad has been on my list of recipes to try from long time. Finally Last week I remembered to buy some pasta to make this Pasta Salad. There are several variations to make Pasta Salad. One can try the Pasta Salad with varieties of pasta like Penne, Rotini, White or Wheat or Tri- Color. Today I have decided to make Tri-Color Pasta Salad to make it colorful for my kids. The basic concept in making pasta salad is mix fresh tender veggies with soft cooked pasta, top with creamy dressing and let it chill overnight.  This is a good item for any Potluck or Picnic Menu and perfect for Lunch Box esp in this hot summer. I have served this to Kids along with Chicken Nuggets and Kiddos fully enjoyed this special meal for their supper. Why late, Go on and impress your Kiddos too...Here is the recipe, Njoy!


Ingredients:
Pasta - 1 bag ( I have used Tri Color Rotini)

Carrot - 1
Black Olives - 1 small can
Corn - 1/3 cup
Red Bell Pepper - 1 medium

Olive Oil - 1 Tbsp
Fresh Basil - 6 leaves ( or Dry Basil 1 tsp)
Minced Garlic - 1 tsp
salt - 1 tsp
black pepper - 1/2 tsp

Italian Dressing or Ranch - 1/3 cup



Method:

1. Cook Pasta according to package directions. Drain it and run under cold water to get the pasta separate from each other. 
2. Chop Carrot into thin slices and chop Red Bell Pepper into small pieces. Remove Black Olives from can and run them under water to clean them. Thaw or microwave frozen corn for 1 min. 
3. Heat olive oil in non-stick pan and add minced garlic and chopped fresh basil (or dry basil). Add chopped veggies to the pan and switch off the stove. mix veggies with garlic and basil infused olive oil. 
4. Take a wide bowl and add cooled pasta. Add Veggies along with Herbs to the bowl. Mix gently so the pasta and veggies are mixed together evenly. Top with Italian Dressing or Ranch Dressing and mix well along with Pasta and Veggies. 
5. Cover with plastic wrap and let it sit in the Fridge overnight. Before serving, add some more dressing ( as needed) and top with Parmesan Cheese for extra cheesy Italian twist to this Pasta Salad.

Check here for some more Pasta Recipes


will be back with some more international recipes
until then take care
-Mythreyi

Since my awareness on the nutritional info in Kale, I have been trying several recipes with Kale and sneaking it in several dishes. Today I have sneaked Kale in my routine quick and easy Fried Rice recipe that resulted in this wonderful Kale Fried Rice. I have come across this recipe on some random blog in the food blog world, but forgot to note down the recipe. By remembering that glance of this Kale Fried Rice, this dish has happened in  my kitchen. Here is the recipe, Njoy!

Kale Fried Rice

Ingredients:

These days I have been trying lot of variations with chicken breast as they cook fast, fuss free and easy to serve for kids or top in pastas or roll into tortillas to create Italian and Mexican Lunch Boxes. Today I have just marinated the chicken for 15 min and cooked on medium in the non-stick pan to create this wonderful looking chicken side dish. Here is the recipe, Njoy!

Smokey Herbed Chicken

Ingredients:

As my recent Basil Pesto recipe is handy, I have tried several pasta recipes with Basil Pesto . Today I am sharing the Fussilli pasta with the Basil Pesto with vegetables for veggie lovers and with chicken for meat lovers. The recipe is so simple, quick and perfect for flavorful supper, here it is, Njoy!

Basil Pesto Fussilli

 Ingredients:
Fussilli Pasta -   2 cups ( uncooked)
Basil Pesto sauce  - 1 cup
salt - 1 tsp
black pepper - 1/4 tsp
garlic - 1 Tbsp ( chopped )

Red Pepper - 1/2
Mushroom - 4
Peas - 2 Tbsp ( optional)
Parmesan Cheese - 1 Tbsp

Chicken Breast - 1

*yiled - 4 servings

Preparatory Steps:

• Make the Fresh Basil Pesto Sauce.
• Cook the Pasta according to directions and drain it keep it aside.

Veggie Basil Pesto Fussilli Recipe:

1. Take a non stick pan add 1 tbsp olive oil to it. Add chopped garlic and saute for 1 min. 
2. Now add chopped red pepper, mushroom (and peas if you are using) let them saute. add salt and black pepper and saute until vegetables are tender. Add the cooked pasta and toss it together with vegetables. 
3. Now add the Basil Pesto sauce and combine with pasta and vegetables. Top with Parmesan Cheese and serve immediately to enjoy all the flavors.

Veggie Basil Pesto

Chicken Basil Pesto Fussilli Recipe:

1. Marinate the Chicken Breast with 1 tsp Olive Oil, 1/4 tsp salt, 1/8 tsp black pepper, 1/2 tsp Cayenne pepper and 1 tsp garlic for 15 min. Cook in the non stick pan until it is soft and cooked fully. 
2. Chop the cooked chicken breast and add to the cooked pasta and mix it well. 
3. Add the Basil Pesto sauce to the pasta toss it together until the chicken and pasta coated well with Basil Pesto. 
4. Top with Parmesan cheese and server warm. 

Chicken Basil Pesto