A mix and match of different chicken pasta recipes that I found online. This variation works best to me. Give it a try!
Servings
2
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
½ packet boiled pasta
2 fillets boneless chicken fillet
6-8 mushrooms (sliced)
½ medium capsicum (cut in squares)
1 medium onion (cut in squares)
- Marinade
¼ tsp pepper
½ tsp red chilli flakes
¼ tsp salt
½ tsp mustard paste
1 tbsp vinegar
¼ tsp garlic powder
2 tbsp Worcestershire sauce
- White sauce
3 tbsp butter
2 tbsp plain flour
1 cup milk
2 tbsp mozzarella cheese
¼ tsp salt
¼ tsp pepper
½ tsp oregano
Directions
- Marinade
- Marinate the chicken in salt, pepper, red chilli flakes, mustard paste, Worcestershire sauce, vinegar and garlic powder.
- White sauce
- While your chicken is marinating, you can start making the sauce. In a medium pan melt butter over low-medium heat and then add flour. Stir continuously and cook till light brown.
- Remove from flame and add milk in small amounts, stirring constantly.
- On low heat add mozzarella cheese, salt, pepper, and oregano. Cook till the cheese melts.
- The rest
- Heat 1 tbsp of oil in a wok and fry onions until translucent.
- Add chicken and cook on medium-high heat until done (cook uncovered).
- Add mushrooms and stir fry for 2-3 minutes.
- Add capsicums and stir fry for 1 minute.
- Add the white sauce and pasta.
- Top with grated parmesan cheese and serve hot.
