⅓ parmalat garlic butter 4 cubed chicken fillets½ teaspoon crushed garlic½ teaspoon green masala (or to your preference)Julienned green pepperSliced brown mushroomsLemon pepperAromat (a South African Spice)Caujan spiceOreganum ½ packet Knorr cheese sauce (and milk)½ tin creamstyle corn250ml freshcream¾ packet Woolies Linguine pastaFeta/Parmesan (to garnish)
Braise the veg with butter, garlic and green masala. Then add the cubed chicken and dry spices and cook on low until chicken is done. Pre-mix the cheese sauce as per packet instructions and add to the chicken and veg. Stir well and add the cream and corn. Then add the pre-boiled pasta as per package instructions and give a good mix. Garnish with feta or parmesan and some more caujan spice. Enjoy!
INFO & TIPS
(I also added spring onions as a garnish- to which I later felt would be better to omit)