Beetroot Chicken Pasta / Pink Pasta


1 small beetroot
300 gm pasta
200 gm boneless chicken, cut into small cubes
2 tbsp unsalted butter
1 tbsp garlic, chopped
2 tbsp plain flour
200 ml milk
200 ml chicken stock
1/2 tsp + 1/2 tsp pepper powder
1 tsp thyme
1 tsp oregano
100 gm grated cheese
1 tbsp parsley leaves / coriander leaves
salt to taste
oil, as required


  1. Peel and cut the beetroot into small cubes and blend it well adding 50 ml of water. Strain it through a strainer and keep it aside.
  2. Heat 1- 1 1/2 tbsp oil in a pan and add chicken pieces, 1/2 tsp pepper powder and salt and saute well till the chicken pieces are cooked. Keep it aside.
  3. Boil water in a large pan and add pasta, 1 tbsp oil and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  4. Heat butter in a thick bottomed pan and add chopped garlic and saute.
  5. Add plain flour and mix well. Add milk to this and mix well without any lumps.
  6. Add chicken stock, 1/2 tsp pepper powder, thyme, oregano and salt and mix well.
  7. Add grated cheese into this and stir well.
  8. Now add strained beetroot juice and mix well and cook until it thickens.
  9. Then add cooked chicken pieces and mix well.
  10. Add cooked pasta and mix till well combined.
  11. Add parsley leaves / coriander leaves, mix well and switch off the flame. Serve hot…

Recipe Source: Cook’omania (YouTube)

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