SEVEN SPICE MACARONI

INGREDIENTS: Chicken Boneless in cubes 300g Chopped Garlic 2 tbsp Chopped Ginger 2 tbsp Chopped Onion 1 large Cooking Oil 4 tbsp Water 3 cups Yogurt 2 cups And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack) METHOD: Boil pasta in boiling salted water for 5 to 7 minutes or till tender but still firm to the bite. Rinse under cold running water. Drain. Add 1 tablespoon of oil to pasta and mix. Set aside. Heat oil in a pan. Add onion, garlic and ginger and fry for 3 minutes or till brown. Add chicken and bake parlor spice mix sachet and fry for a minute on high heat. Now add water. Bring it to a boil cover and cook for 10 minutes. Reduce the liquid to half. Add yogurt and fry on high heat for 3 minutes. Remove from stove and serve with pasta.

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Fresh Tomato, Sausage, and Pecorino Pasta

In honor of our 25th anniversary, we compiled a collection of our readers' best-loved pasta recipes from the past 25 years. Based on research from MyRecipes.com, we pulled theCooking Light recipes that received the most votes and highest star ratings.

First up: Put ripe tomatoes to good use and make a fresh tomato sauce to top sweet Italian sausage and penne pasta. Reviewer sillybluestarrraves, "I didn't change a thing about the recipe and it's so amazing. I make this for guests when they come over!"

View Recipe: Fresh Tomato, Sausage, and Pecorino Pasta