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Chicken Pasta | White sauce pasta

Chicken Pasta | White sauce pasta


Ingredients:

Cooked boneless chicken pieces - 1 cup
Milk - 500ml
All purpose flour - 2 tsp
Olives - 1 tbsp
carrot - 1/2 cup
Capcicum - 1/4 cup (cubed)
Sliced onion - 1/4 cup
Minced garlic - 1 tsp
Olive oil/ Oil  - 2 tbsp
Butter - 1tbsp
Oregano - 1/2 tsp
Red chili flakes - 1 tsp
Pepper powder - 1/2 tsp
Salt to taste 
Grated cheese of your choice 1 cup OR Cheese slice - 7 
Pasta of your choice - 3 cup
Water as required

Method:

1. Take a pressure cooker and add chicken, salt, pepper into cooker. Cook it for 2 whistle.
   I used boneless chicken here. You can use chicken from left over curry. Use boneless chicken in this recipe.

2. Boil water on a heavy bottom vessel . Add 1 tbsp of oil and salt into the water. Add pasta and cook as per instruction on pasta packet. Drain water and add 1 tbsp of oil and mix well. It will prevent pasta from sticking up each other.

3. Add carrots into boiling water and cook it for a minute

4. While cooking pasta, let's make sauce. Add butter into a large pan . When butter melts, add minced garlic and saute it until the raw smell of garlic gone.

5. Add onion and saute it for a minute. Add all purpose flour and saute it until the raw smell gone.

6. Add milk and bring  to boil. add carrot , capcicum, chicken,  salt , red chili flakes , olive and oregano. Mix well

7. Keep stove in lowest heat or switch off  . Add cheese slices and let it melt completely. Mix well.
 
8. Add cooked pasta and mix well.  Sauce should be coated well on each pasta.

9. Serve immediately.

Note:

1.  Always keep stove in lowest heat or switch off the flame, before adding cheese. There is a chance to separate protein content from cheese if it is exposed to high heat suddenly.
You can use any cheese that you like. Grate the cheese and add it into the sauce. Cheese has salt in it . So add salt carefully.

2. You can increase or decrease chili flakes. You can add pepper if you don't like red chili flakes.

3. If you are not using pasta , after cooking it then pour chilled water on it and toss it with some oil. It prevents pasta from further cooking by  heat inside and oil will prevent pasta to stick each other.

4. I used farfalle type pasta here. Also known as bow-tie or butterfly pasta, farfalle is perfect for cream-based sauces or in pasta salads. This pasta is said to date back to the 1500s, originating in Northern Italy. You can use any type of pasta that you like.

6. You can add  broccoli, corn etc. You can add chicken , prawns also with this if you like.

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