RECIPE

My styleINGREDIENTS250 g Elbow or Fettucinne or any screwy noodlesBoil as per instructions on packagesDrain keep aside3 fillets cut and cubed chicken fillet1 teaspoon ginger garlic3-4 tablespoon butter or Olive oil1 medium onion1 chopped tomatoHandfull of robot peppersAdd little sliced mushrooms¼ cup sweet corn1 teaspoon green chilli paste¾ teaspoon Dhana jeera mix1 teaspoon lemon pepper Little black crushed pepper½ teaspoon mixed herbs2 tablespoon mushroom soup or white onion soup (mixed with little milk)Lots of grated cheese 1 can nestle dessert cream (can use 250 ml)Fresh cream)METHODHeat butter or oilAdd the onion with jeera seedsSaute add the ginger garlicAdd the chickenCook till chicken changes colourAdd rest of the spicesNow add the rest of the indredientsCook Add the soup mixAdd ½ cup milkCook till thick saucy creamy textureAdd the pastaAdd the creamAdd creamy Greek salad dressing or mayo to tasteAdjust salt and pepperToss and now add grated cheese mix wellPour in casseroleGarnish with more cheese and chopped green dhania (coriander)Enjoy