Punjab Pasta with Chicken or Chickpeas

This one-pot wonder couples Indian masala with Italian pasta, a fusion made in heaven. Known in India as Masala Pasta or Desi Pasta, it’s a popular street food and a favorite quick meal for families. Dan, Recipephany’s Chief Name Generator, calls it “Punjab Pasta.” And what do you know, the dish actually comes from that northwestern region of India. This tomato-rich Italo-Indian hybrid packs a punch of Punjab flavor into a hearty, comforting pasta bowl.

Just open a couple of cans and a box of pasta and you’re halfway there. Chicken gives Punjab Pasta a richness, and chickpeas make a perfect vegetarian dish and cut the prep time to nearly nothing. The pasta cooks in the pot with everything else, saving work, time and cleanup. And the pasta starch thickens the tomato-spice mixture into a buttery masala sauce that infuses the pasta. What lovely cooperation.

This popular street food makes perfect road food. It takes little prep and few ingredients, so you can enjoy it car camping or in your RV. The pictures posted here—one version with chickpeas and one with chicken—came from recent meals we cooked in Vanilla, our tricked-out Class B Ford Transit van. Our dear friend, Emily Levy, enjoyed the chickpea version when she visited us at an RV park in Indio, California, after a full day courtside for the tennis championships at Indian Wells.

Traditional Indian dishes come served with either bread or rice. But now you can add pasta to the list. In less time than ordering take-out (and for a fraction of the cost), you can make an easy meal special enough for even your favorite guests. At home or on the road.

Punjab Pasta with Chicken or Chickpeas

• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces, OR 2 16-ounce cans chickpeas, drained (you can reserve chickpea liquid to use later)
• Salt and ground black pepper
• 2 tablespoons chopped or grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon garam masala
• 1/2 teaspoon cinnamon
• Dash of red pepper flakes (optional)
• 4 tablespoons butter, cut into 1-tablespoon pieces, divided
• 1 28-ounce can diced fire-roasted tomatoes
• 1 pound penne or farfalle pasta
• For chickpea version: 2 1-cup bouillon cubes, vegetarian or chicken (optional)
• Cilantro, chopped, (optional) for garnish

1. In a large pot over medium-high, heat the oil until shimmering.
2. For chicken: Add the chicken in an even layer and sprinkle with 1 teaspoon salt. Cook, without stirring, until well browned, 5 to 7 minutes. For chickpeas: Saute drained chickpeas for one minute.
3. Add the ginger, garam masala, cinnamon, red pepper flakes (if using) and 2 tablespoons butter. Cook, stirring, until fragrant, about a minute.
4. Stir in the tomatoes with their juices and 1 teaspoon salt, scraping up any browned bits. Bring to a simmer, stirring.
5. Stir in 4 cups of water and the pasta. (With chickpea version, you can add some vegetable or chicken bouillon for flavoring, but it’s optional. You can also use some chickpea liquid in place of some water.) Bring to a boil, then reduce to medium and cook, uncovered and stirring occasionally, until the pasta is al dente. Stir in the remaining 2 tablespoons butter, then season with salt and pepper to taste. Optional garnish: chopped fresh cilantro.