chicken · non veg · spaghetti

Chicken Spaghetti in cream of cauliflower

Chicken spaghetti in creamy cauliflower white sauce.. ummm sounds good isn’t!! Well it tastes even better, and what more, its guilt free too, yes you are free from maida guilt ( recently acquired by Indians ). Personally I miss using maida cos I feel there is nothing like it. However with increasing maida consciousness, there is huge demand for maida free recipes by friends and family alike. I haven’t yet completely replaced maida in baking but its fairly easy to do so in cooking.

So I tried white sauce with maida for the first time. I have used cauliflower but it can be done using mushrooms too. But! don’t go overboard by mixing cauliflower and mushrooms both for the white sauce, cos I have a feeling, it will be a disaster.

They say no to maida (all-purpose flour) in the white sauce but can you do with out cheese? No! Guess someone should first find a replacement for cheese, and that someone would definitely be awarded with, I donno, may be the best International invention award!!!

So this recipe wasn’t bad at all and luckily I did not even miss the flour so much. So lets get on with it.



Ingredients (Serves 3 )

1 pack of Spaghetti
250 gms boneless chicken pieces
1/2 cup milk
2 cups cauliflower
2 big garlic cloves
1 large onion juliennes
1 tsp corn flour 
1/2 cup grated cheddar cheese
1 Amul cheese cube (or equivalent)
Black pepper as per taste
Salt as per taste
Thyme as per taste
2 tbsp butter
2 cups chicken stock (Maggi chicken cubes is a good alternative)
1 tbsp olive oil
1 tsp sugar


In a frying pan, add 1 tbsp oil and 1 tbsp butter. When the pan is hot, add crushed garlic, onions and sugar and fry on high heat stirring constantly till onions caramelize (turn brown).

Now, add the chicken pieces, and fry for exactly one minute on high flame with out turning them. This will brown one side of the chicken. Add the chicken stock, add salt if the stock doesn’t have any salt and with out mixing, cover the pan with a lid. Simmer the flame and cook for exactly 10 minutes, do not open the lid during this time. After 10 minutes, leave it to rest for another 10 minutes without removing the cover. All this is to ensure soft and succulent chicken pieces.



Separate the chicken pieces and remaining stock in two different containers.

Saute cauliflower in 1 tsp oil until al dente. Add some salt for seasoning. Puree after it cools down.

Mix 1 tsp corn flour in milk for thickening the sauce.

In the same pan, add butter, chicken stock, cauliflower puree, milk, amul cheese cube and seasoning (salt, pepper and thyme). Taste the sauce and adjust the seasoning.



Boil spaghetti as per instructions on the pack.

Here comes the last step – plating. Put spaghetti on a plate, add chicken pieces, pour some sauce on top. Finally, add cheddar and sprinkle thyme on top.

Chicken spaghetti in cauliflower puree white sauce is ready! 




5 thoughts on “Chicken Spaghetti in cream of cauliflower

  1. I am spell bound. In one word the dish is just phenomenal. I loved the snap and feeling hungry now only. I am actually very fond of cooking and expert in trying out new dishes now the most awaiting dish for my weekends is the chicken spaghetti and I have already jotted down the recipe. I will definitely share the feedback with u. Thank u for the wonderful share.

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  2. Hey Shreya thank you for visiting 🙂 And its weekend now, time to try out the recipe 🙂 hope you try it soon and share your experience/feedback.. Looking forward 🙂

    Like

  3. Hi Mythili,

    I finally prepared the dish with lots of efforts. The dish came out to be just awesome and delicious. All my family members loved the dish a lot. They were appreciating me however, I told them the entire credit goes to u. Thanks a lot dear….

    Like

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