CHICKEN ALFREDO SPAGHETTI

recipe

INGREDIENTS

(i) Boneless chicken (julienne cut) 300g

Salt ½ tsp or to taste

Red chilli (crushed) ½ tsp

Black pepper powder ½ tsp

Garlic powder ½ tsp

Paprika powder ½ tsp

Soy sauce 1 tsp

Cooking oil 1-2 tbs.

Pepperoni 12-14 slices

Butter 2-3 tbs

Garlic (chopped) 1 tbs

Mushrooms (sliced) ¼ cup

Capsicum (julienne) 1 small

Cream 250ml (room temperature)

Milk 1 ½ cup

Dried oregano 1 tsp

White pepper powder ½ tsp

Mixed herbs ½ tsp

Chicken powder 1 tsp

Cheddar cheese 60g

Mozzarella cheese 40g

Spaghetti (boiled) 300g

Fresh basil leaves

DIRECTIONS

* In a bowl, add chicken, salt, red chilli crushed, black pepper powder, mixed herbs, garlic powder, paprika powder, soy sauce and mix well. Add cooking oil and mix well. Cover and marinate for 30 minutes.

* In a wok, add cooking oil, pepperoni and fry on medium flame until golden brown (2-3 minutes) and set aside.

* In the same wok, add marinated chicken, mix well and cook until done (6-8 minutes) and set aside. Add butter and let it melt.

* Add garlic and mushrooms and sauté for a minute. Add capsicum and mix well. Turn off the flame, add cream, mix well and turn on the flame.

* Add fresh basil leaves, mix well and cook on low flame for 2-3 minutes. Gradually add milk and whisk well.

* Add dried oregano, red chilli (crushed), white pepper powder, mixed herbs, salt, and chicken powder. Mix well and cook on low flame until it thickens (2-3 minutes).

* Add cheddar cheese, mozzarella cheese and mix well until cheese melts.

* Add boiled spaghetti, cooked chicken, fried pepperoni and fold gently.

* Garnish with fresh basil leaves and serve!

Courtesy: Food Fusion Recipe by Seema Hanif