Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
500g ribbon pasta
500g chicken fillets (cubed)
2 teaspoon green chilli garlic paste
Salt and pepper
1 tablespoon lemon juice
1 punnet shimeji mushrooms
1 punnet button mushrooms (sliced)
1 punnet brown mushrooms (sliced)
4 tablespoon Garlic butter
250ml long life fresh cream
1 tub Lancewood sour cream
Cyprus Parmesan cheese (garnish)
Cook chicken with salt, pepper, lemon and half chilli garlic paste till done.
Saute mushrooms with garlic butter and remainder chilli garlic paste.
Add creams and chicken to mushrooms and heat together.
Boil pasta in salted water till al-dente.
Swirl pasta in sauce.
Serve with parmesan.