Recipe by Lovette Sequeira
Ingredients:
500 gms pasta of your choice3 tbsp all-purpose flour
500 gms chicken breast ( bite size piece)
3 cups whole milk
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
200 gms mushrooms (sliced)
7-8 cloves garlic (minced)
1 big bunch spinach leaves
4 tbsp pasta seasoning (mix of dried thyme, dried basil and dried rosemary)
1/2 tsp turmeric
1/2 tsp salt
2 tbsp ginger garlic paste
Steps:
- Marinate chicken with turmeric, salt, ginger garlic paste and 2 tbsp of pasta seasoning.
- Cook pasta according to package instructions.
- In a pan, heat 1 tbsp olive oil and cook the marinated chicken.
- Separately, in a large pan, heat 2 tbsp olive oil over medium-high heat.
- When oil is hot, add garlic and saute for about a minute.
- Add the onions, saute until translucent.
- Add the sliced mushrooms and 2 tbsp pasta seasoning. Sauté for 6 minutes till mushrooms have shrunk and all the water has evaporated.
- Add 2 tbsp of flour and make sure everything is coated. Add 1 tbsp of flour once everything is coated.
- Add 2 cups of milk and keep stirring and then add the third cup of milk. Keep stirring till it begins to simmer and the milk has reduced.
- Add salt n pepper n check taste
- Mix in spinach, allow to wilt.
- Finally add the cooked chicken with all the juices.
- Add drained pasta to skillet, toss to coat.
- Add shredded cheese, stir until cheese has melted (optional)