Cooking Time : 15 min
Serves : 5
1 chicken breast, boiled
1 tbsp butter
4 big cloves garlic, grated
1 tsp garlic paste
2 tsp cornflour
2 cups milk
1 cube of parmesan cheese, grated
1 tsp oregano
1 tsp thyme
red chilli flakes
salt, black pepper to taste
5-7 green chillies
a bunch of coriander leaves, finely chopped
1 red bell pepper
1 yellow bell pepper
a handful of mushrooms
a few preserved olives, black or green
1 pack penne pasta
TIP: Buy vegetables a couple of hours before cooking, so that they
appear fresh and bright. Keep all ingredients ready in the indicated
quantities within easy reach. Some steps require speed.
Boil the chicken with a little bit of salt and black pepper. When tender, tear into strips.
2. White Sauce:
Grate garlic. Mix cornflour with some water to make a thick paste.
Grate cheese. Heat butter in a pan on medium flame. Add the grated
garlic and garlic paste, and saute for a minute. Add the cornflour
paste and saute for one second, without letting it turn brown. Add milk
and stir it continuously to avoid lumps, slightly increasing the flame.
Once the mixture starts thickening, add oregano, thyme, salt, pepper,
and red chilli flakes. Add grated cheese and allow it to melt into the
sauce. Do not delay, or the milk may boil over. Turn off the stove and
keep this sauce aside.
Chop coriander and
green chillies into tiny pieces and smash them till they are
unrecognizable. Chop bell peppers into small pieces. Halve mushrooms.
Boil bell peppers and mushrooms together with a smidgen of salt. Don’t
over-boil the vegetables, as they have to be crunchy.
Boil water in a large pot. Add pasta to the bubbling water and boil
until the pasta is softened but not pasty. Do not overcook. Strain the
pasta while running it under cold water. Throw some olive oil into it
and mix so that it does not stick.
the sauce back on a medium flame. Add the smashed green chillies and
coriander while mixing. Add all the boiled vegetables and mix. Add
boiled pasta. Mix until all the pasta is covered with sauce. If
desired, add more cheese or sprinkle grated cheese on top. Add olives
to the mixture or as toppings. Serve hot with garlic bread.
NOTE: In the picture below, I have used only green bell peppers, no olives or mushrooms, and corkscrew pasta in place of penne.