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Home > Recipes > Pasta and Pizzas > Chicken stock based Pasta

Chicken stock based Pasta

Submitted by: John Albert

Date submitted: 06 August 2012 at 14:56:57

Cover Recipe: "Chicken stock based Pasta."

Chicken stock based Pasta

Total Time:

45 minutes

Originaly Yeild:

4 servings




500 g,  vermicelli pasta

4 tbsp,  olive oil

1  onion, chopped

4  garlic, minced

375 g,  plum tomatoes, diced

2 tbsp,  balsamic vinegar

275 ml,  chicken stock

3  Red chillies, crushed

0.25 tsp,  black pepper powder

1  handful chopped fresh basil

4 tbsp,  grated Parmesan cheese


  1. Cook pasta according to packet instructions; drain excess water and keep it aside.
  2. In a large deep frying pan, heat olive oil over high flame. Sauté onions and garlic until lightly browned or it turns soft.
  3. Reduce heat and then add tomatoes, vinegar and chicken stock; stir well and cook on a low flame for about 10 minutes.
  4. Stir in chillies, black pepper, basil and cooked pasta, tossing thoroughly. Simmer for about 5 more minutes and serve topped with grated cheese.

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