| 1 minute to read
White Sauce Chicken Pasta
- Penne Pasta - 75g
- Chicken Boneless - 150g
- Amul Cheese Slice - 1
- Amul Butter -10g
- Low Fat Milk - 200ml
- Oil (Mustard) - 5ml
- Pepper Powder, Chilli Flakes, Oregano
- Salt, turmeric, chilli powder, tandoori Masala, lemon
- All purpose flour (Maida) - 2 spoons
Clean the chicken and add Chilli powder, salt, turmeric, tandoori powder, mustard oil and marinate for atleast 30 mins.
Bake the chicken in over or fry on a non stick pan and let it cool and then cut it into small pieces.
Heat the water in a bowl, add salt and pasta to it.
Boil it for 10-12 mins until pasta cooks.
In a new pan on low flame add butter. Once butter melts add 2 spoons of maida flour. Mix it well and add milk.
On a low flame boil the milk until it thickens.
Now add pasta, chicken, pepper powder, oregano, chilli flakes and simmer for 2 minutes.