3 Chicken fillet cubed
3⁄4 packet Penne Pasta boiled Al denté
1 Med block Cheddar cheese
1 Tray Mushrooms (sliced thick)
2 Green Peppers (1 cubed,1 thinly sliced)
1 small tomato (thinly sliced)
2 Cups milk or as required
Butter to cook chicken
Butter to cook Mushrooms
2 & 1⁄2 tablespoon Southern Coating
1 tablespoon Ginger/Garlic
2 tablespoon Paprika
1⁄2 teaspoon Tumeric
1⁄2 teaspoon dhania (coriander)/Jeera Powder
1 teaspoon Chilli Powder
Crushed Black Pepper
Salt as required
🍥 Add spices to chicken. Melt butter in pot and add chicken. Cover and cook for 5min then add cubed Peppers and cook until water has evaporated but little gravy remains.
🍥 In a separate pan melt butter and cook Mushrooms with salt and black pepper until water dries out.
🍥 Add southern coating and mix in. Pour in milk and simmer until thickened. Sauce should be of a thin consistency. Adjust salt if necessary.
🍥 In an oven proof Casserole spread out pasta.
🍥 Then pour over mushroom sauce spreading Mushrooms across Casserole.
🍥 Then spread out chicken over the mushrooms.
🍥 Top with cheese and arrange tomatoes and peppers. Season with salt and black pepper.
🍥 Bake in oven at 180 until cheese melts and tomatoes shrink.