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New Delhi Spaghettini with Chicken

Fettuccine.Inn's picture
  Whole chicken breasts 3 , boned, skinned and cut into 1 inch cubes
  Cayenne pepper 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Cornstarch 2 Tablespoon
  Egg white 1
  Peanut oil 1⁄3 Cup (5.33 tbs)
  Onions 4 Small, chopped
  Garlic 4 Clove (20 gm), minced
  Fresh chili 4 , seeded, chopped
  Mushrooms 6 , thinly sliced
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Spaghettini 1 Pound, cooked al dente, drained

In a bowl, place the chicken, cayenne, black pepper, 1 teaspoon of salt, cornstarch, and egg white.
Blend well.
In a frypan, heat the oil over medium heat and brown the chicken evenly.
With a slotted spoon, remove the chicken, leaving about 2 tablespoons of oil, and all of the browned particles.
Add the onions, garlic, and chilies, and cook for 5 minutes, stirring.
Stir in the mushrooms, the remaining salt, the vinegar, and the sugar, and cook stirring for 4 minutes.
Add the cooked chicken, blending it with the vegetables, and cook for 2 minutes.
Taste for seasoning.
Place the hot spaghettini on a hot platter and spoon the sauce over it.
Toss with two forks, then serve.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3293 Calories from Fat 812

% Daily Value*

Total Fat 91 g139.5%

Saturated Fat 14.7 g73.4%

Trans Fat 0.1 g

Cholesterol 299.3 mg99.8%

Sodium 4295.5 mg179%

Total Carbohydrates 431 g143.7%

Dietary Fiber 28.4 g113.8%

Sugars 46.7 g

Protein 183 g365.7%

Vitamin A 32.8% Vitamin C 250.9%

Calcium 23.7% Iron 40.3%

*Based on a 2000 Calorie diet

New Delhi Spaghettini With Chicken Recipe