Recipe by Chrysl Castelino
Prep time: 10 minutes Cooking time: 20 minutes
Total time: 30 minutes
Serves: 5-6
Ingredients:
500 gms conchigli
200 gms boneless chicken cubes
1 yellow capsicum (diced)
1 red capsicum (diced)
1 green capsicum (diced)
100 gms mushrooms (diced)
1 medium onion (finely chopped)
8 cloves garlic (finely chopped)
8-10 fresh basil leaves (roughly chopped) or 2 tsp dried basil
1 tsp mixed dry herbs
1 tsp chilli flakes
1 tsp garlic powder
100 ml fresh cream
250 gms processed cheese (grated)
2 tbsp garlic cheese spread
250 ml chicken stock
2 tbsp butter
3-4 tsp olive oil
salt to taste
Steps:
- Cook the pasta according to the packet instructions. Make sure that the pasta is al dente. Do not over cook.
- In a pan heat 1 tsp olive oil.
- Add chicken and fry till its browned on all sides and set aside.
- In the same pan, heat 1 tsp olive oil again.
- Add the vegetables. Lightly season with salt, mixed herbs and chilli flakes and lightly fry.
- In another vessel, heat the butter along with 2 tsp olive oil.
- Add the garlic and fry till aromatic.
- Add in the chopped onions and fry till translucent.
- Next add the chicken stock, garlic powder and bring to a boil.
- Stir in the cream, grated cheese and cheese spread.
- Now add the fried chicken and vegetables.
- Check for seasoning, adjust as required.
- Add the cooked pasta and the basil leaves to the sauce and mix well.
- Do not worry if the sauce is too thin. It will thicken as it cools.
- Let the pasta sit for at least 5-10 minutes before serving.
Notes:
- You can use any type of pasta with this recipe.
- If you prefer a vegetarian version, you could substitute the chicken with tofu or paneer and the chicken stock with vegetable stock.