Red Pepper Pasta
Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
1 large red pepper (julienned)
1 tablespoon crushed garlic
1 punnet button mushrooms (sliced)
2 cups pasta of choice
1 teaspoon rough salt
500g chicken fillet (cubed)
1 teaspoon garlic salt
1 teaspoon ginger garlic masala
1 teaspoon dhana Jeeru (Cumin) powder
1 teaspoon chilli powder
½ teaspoon pepper
1 tablespoon lemon juice
2 cups milk
1 cup water
2 tablespoon maizena (corn flour)
Salt and pepper (to taste)
2 large red peppers (roasted in oven then liquidized)
Grated gouda cheese
1 tablespoon Dried oregano
1 teaspoon Poppy seeds
Cook chicken in above till done. Leave aside.
Melt butter for sauce. Add milk and water. Heat through. Add maizena (corn flour) and thicken into pouring sauce. Whisk continuously for a smooth sauce. Add liquidized pepper and heat through.
Boil pasta with salt and oil till al-dente. Drain and toss in sauce.
Saute julienned pepper and mushrooms with salt and garlic till veg is just tender. Add to pasta.
Add chicken and cheese to pasta and mix altogether. Garnish with oregano and poppy seeds and serve.
INFO & TIPS
You may use fresh cream instead of making sauce. Just add peppers and fresh cream to chicken and mushrooms. Allow to thicken. Add pasta and serve.