“Tikka” refers to “pieces”. Tikka Masala is a sauce traditionally served with piece of spiced yogurt-marinated grilled chicken. Try this quick and easy vegetarian variation for a change!
YIELD: 28 portions (1 - 4" full pan)
56 oz. (3.5 lb. dry) whole grain or multi grain penne pasta*, cooked al dente and held
2 ea - 2.5 lb. bags Simplot ® Flame Roasted Mediterranean Blend Vegetables**, tempered in cooler
¼ c. olive oil or other vegetable oil
2 ea. - 2 lb. bags Steve Phillips World Cuisine Tikka Masala Sauce
1. Heat oil on 350°F heated flat top or griddle and cook, according to package directions, 6 min. or, if using fresh mix, until heated through but still tender crisp.
2. Meanwhile, re-heat pasta in steamer or hot water bath
3. Toss pasta and vegetables together and pan in 4" deep full pan. Hold at minimum 135 F.
4. Heat Tikka Masala sauce according to package directions and until internal temperature reaches a minimum 165°F. Hold sauce in 4"deep ½ pan at no more than 160°F.
5. To serve: Plate approx. 1 ⅔ c. pasta-vegetable mixture. Top with ¼ c. Tikka Masala sauce
* Can substitute 3 lb. 3 oz. whole grain couscous, prepared according to package directions and held hot in separate 4" - ½ pan. Hold vegetables in 4" - ½ pan. To serve: Portion ½ c. (#8 scoop) couscous and ⅔ c. (about 3 oz.) veggies. Top veggies with ¼ c. Tikka Masala sauce.
**Alternately, you can make an in-house blend using yellow squash, zucchini, blanched baby carrots and green beans, yellow onion and red, yellow and green pepper, trimmed, cubed into bite sized pieces.
Created by: Scott Anderson, Shepherd University
Recipe written by: Alexa Hart Bosshardt, MPS, RD, LD/N
Culinary Nutritionist, Phillips Foods, Inc.
Photo from Philips Foods, Inc.
