INGREDIENTS

500g Chicken Fillet Cubed
1 cup Trio Peppers (diced)
1 onion sliced finely
ghee (Clarified butter)
salt
2 teaspoon fine black pepper
1 teaspoon Aromat (a South African Spice)
½ teaspoon origanum
1 tablespoon Green Masala
Sauce:
350ml Milk
1 ½ tablespoon maziena
2 tablespoon ghee (Clarified butter)
fine black pepper
½ cup grated chesse

METHOD

Add sliced onions to a saucepan with ghee (Clarified butter) and
cook until onions are transparent. Marinade
chicken cubes with salt, pepper, Aromat (a South African Spice),
origanum, and green masala. Add to pot and
allow to cook (more pepper/green masala may
be added for a stronger taste)
Once chicken is almost done, add trio peppers
and allow to cook.

In a seperate saucepan make sauce as per:
Add ghee (Clarified butter) and maziena to pan and allow to heat
through. once ghee (Clarified butter) is melted and \"sizzles\" add
milk, cheese and spices and continue stirring
until sauce becomes thick (no lumps)

Add sauce to chicken and mix well.

Remove from heat to avoid sauce thickening too
much!

Boil pasta (best with fettucine) and you can either
1) Mix chicken with pasta and layer in pyrex.
Top with extra white sauce and cheese and bake
in oven until golden brown. OR
2) Place pasta in serving bowls, and dish chicken
on top of pasta. Serve with grated mozarella,
and top dish off with cut up duneya