| 1 minute to read
- Potato 300g
- Pasta 60g
- Chicken 200g
- Cheese 75g
- Chili flakes
- Butter 10g
- Milk 50ml
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Keep it aside.
In a large skillet with a lid, preferably non-stick, heat the 2gram of butter over medium heat. Salt and pepper the chicken breasts and them to the pan to brown for 4 minutes. Flip over and brown for another 4 minutes. Add water, reduce to medium-low, put the lid on the skillet and allow to simmer for 5-8 minutes. Remove the chicken from the skillet and allow it to rest for 3 minutes. Place the chicken in a mixer. Turn the mixer on the lowest setting, or 1, and mix until the chicken is shredded to the desired texture. You can shred it with hand also.
In a pit Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. Add pasta to the boiling water. Stir gently. Return to boiling point uncovered, stirring occasionally for 8 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain out the water properly and add cold water so Pasta stop cooking.
In a oven or microwave proof serving bowl first add layer of mash potato, then add shredded chicken, after that add pasta then grate cheese on top. You can either bake in microwave for 2 to 3 mins or oven till cheese melts. Garnish with chili flakes.