Creamy Chicken Pasta

Post - - RECIPES -

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.

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