5 TYPES OF SPAGHETTI | 100% HALAL | CARBONARA | AGLIO OLIO | BOLOGNESE | CACIO E PEPE I AMATRICIANA

Cook pasta in salted boiling water until al dente, about 8-10 minutes.

Drain pasta and reserve 1 cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and diced onion; sauté until translucent, about 3-4 minutes.

Stir in sliced bell peppers, zucchini, and mushrooms; cook until tender, about 5-7 minutes.

Add spinach and cook until wilted, about 2 minutes.

Push vegetables to one side of the skillet; add diced halal chicken to the other side.

Cook chicken until browned and cooked through, about 6-8 minutes.

Pour in chicken broth and bring to a simmer.

Stir in heavy cream and let simmer for 3-4 minutes until slightly thickened.

Add cooked pasta to the skillet; toss to combine with the sauce.

If needed, add reserved pasta water to reach desired consistency.

Stir in grated parmesan cheese, black pepper, and red pepper flakes.

Remove from heat and garnish with fresh basil before serving.

Spice Level:

Allergens