recipe

INGREDIENTS

* Boneless chicken 2-3 fillets, 500g

* Dried parsley 1 tsp

* Garlic powder 1 tsp

* Red chilli (crushed) 1 tsp

* Paprika powder 1 tsp

* Salt 1 tsp or to taste

* Italian seasoning 1 ½ tsp

* Cooking oil 1-2 tbsp

* Milk 2 cups

* Cream ¾ cup

* Olive oil 2-3 tbsp.

* Garlic (chopped) 3-4 tbsp.

* Sundried tomatoes 50g

(substitute: mushrooms or bell pepper)

* Baby spinach leaves 60g

* Parmesan cheese ¼ cup (optional)

* Cheddar cheese (grated) ½ cup

* Penne pasta 300g (half boiled)

* Fresh parsley (chopped)

DIRECTIONS

* Cut chicken fillet from the centre and pound with the help of meat pounder and set aside.

* In a bowl, add dried parsley, garlic powder, red chilli crushed, paprika powder, salt, Italian seasoning and mix well.

* On chicken fillets, sprinkle prepared seasoning (reserve 1 tbsp for later use) on both sides of the fillets.

* In a frying pan, add cooking oil and fry chicken fillets from both sides until golden brown (4-5 minutes each side) then cut two fillets in small cubes and one in slices and set aside.

* In a jug, add milk, cream, whisk well and set aside.

* In a wok, add olive oil, garlic and sauté for a minute.

* Add sundried tomatoes, mix well and cook for 2 minutes.

* Add baby spinach leaves, mix well and cook for 12 minutes.

* Now add milk and cream mixture and mix well.

* Add reserved seasoning, mix well & bring it to boil.

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

* Add boiled penne pasta and mix well.

* Now add cooked chicken cubes and give it a good mix.

* In a serving plate, add pasta, cooked chicken slices & garnish with fresh parsley and serve!

Courtesy: Food Fusion

Recipe by: Kanwal Mohsin