– 16ouncesdry fusilli pastamacaroni or small shell pasta – 1tablespoonolive oil – 1lbcooked chicken breastchopped – 1teaspoonmustard seed – 1/2teaspooncumin seed – 4curry leavesoptional – 6clovesgarlicminced – 1tablespoongrated ginger – 1jalapenodesseded and finely chopped – 1small white onionfinely diced – 2cherry tomatoesfinely chopped – 1cupsbaby Bella mushroomssliced – 1/3cupfrozen sweet peasdefrosted – 1/2cupshredded carrot – 2teaspoonscumin powder – 1/2tablespoongaram masala – 2teaspoonpaprika – 1teaspooncrushed red pepper flake – 1teaspoonoregano – 1teaspoonturmeric – 1teaspoonsaltor to taste – 4tablespoonschopped cilantro – 1tablespoonlemon juice – 2tablespoonsgrated Parmesan cheese
After boiling a big pot of salted water, cook pasta al dente according to the box. Drain pasta, add olive oil, and set aside.
Heat olive oil in a large nonstick pan on medium-high. Temper mustard and cumin seeds for 30-60 seconds in heated oil.
Add minced garlic, ginger, curry leaves, and half the cilantro. Sauté 1-2 minutes.
Add chopped jalapeño and onion. Sauté onions for 2-3 minutes until transparent.
Salt the mixture after adding tomatoes. Sauté until tomatoes are done. Stir in the mushrooms and simmer for 5-7 minutes.
Add carrots and green peas next. Sauté for 2 more minutes. Next, add turmeric, cumin, garam masala, paprika, oregano, and crushed red pepper flakes.
Add cooked pasta and chicken to the mixture. Adjust salt. Add Parmesan cheese, leftover cilantro, and lemon juice. Serve.