Creamy Chicken Pasta

Boil 400g pasta in salted water and set aside. 500g chicken fillet cubed 1 tsp ginger and garlic paste 1 tsp Robertson’s chicken spice

1 tsp Robertson’s Italian herbs

1 tsp lemon juice

1 tsp kasmiri chilli powder Salt to taste

Marinate chicken fillet with above ingredients and set aside.

2 tbs oil 1 tbs butter

1 onion finely chopped 3 green chillies finely chopped

4 cloves garlic finely chopped

Half cup tomato puree A few sprigs thyme 200g mushrooms sliced 1 small green pepper sliced Salt and pepper to taste Pinch of sugar, optional 1 cup fresh cream

1 cup milk

Heat oil and butter in a pot.

Fry onion, green chillies and garlic until soft. Add chicken and cook for about 5 minutes.

Add tomato puree, thyme and cook for 3 minutes. Toss in mushrooms, sliced green peppers, salt, pepper and sugar (optional).

Cook for about 4 – 5 minutes. When vegetables are tender, add 1 cup cream, 1 cup milk and simmer on low heat until it thickens slightly.

Add boiled pasta and serve.