Ingredients: Pasta- 500g penne pasta 2 tablespoon oil 1 teaspoon rough salt
Chicken- 500g chicken fillet (cubed) 2 tablespoon oil 1 tablespoon crushed garlic 1 teaspoon ground green chillies 1 tablespoon lemon juice 1 teaspoon salt ½ teaspoon white pepper 1 teaspoon dhana jeeroo powder
Sauce- 1 onion (sliced) 2 tablespoon oil 1 teaspoon crushed garlic 500g butternut cubes 1 teaspoon salt ½ teaspoon red chilli flakes ½ teaspoon dhana jeeroo powder ¼ teaspoon white pepper 2 cups water 250ml fresh cream (Optional- grated pecorino romano cheese) 2 tablespoon freshly chopped coriander
Extras- 1 punnet white button mushrooms (sliced) 1 tablespoon oil ½ teaspoon dried oregano ½ teaspoon salt Pinch white pepper 1 teaspoon crushed garlic Pinch dhana jeeroo powder 1 teaspoon lemon juice
Garnish (optional)- Pinenuts Red chilli flakes
Method: 1. In a pan, heat oil for chicken. Add all ingredients and cook till done. Remove & leave aside. 2. In same pan, heat oil for mushrooms. Add all ingredients and cook till just done. Add to reserved chicken. 3. In a deep pot, heat oil for sauce. Add onion & saute till softened. Add garlic, saute for few seconds. Add spices, butternut cubes & water. 4. Cook till butternut is tender. 5. Blend mixture till smooth. 6. Pour back into pot, add cream, chicken & mushrooms & bring to boil. 7. Add coriander & mix in. 8. Boil pasta in salted water with oil till al-dente. 9. Add penne to sauce & heat together. 10. Garnish with parmesan cheese/ toasted pinenuts & red chilli flakes.