Chicken Corn Pasta

Recipe Ingredients

Chicken Marinade:

Chicken Boneless, thin strips  4 breast fillet

Salt 1 tsp level

White Pepper 1/2 tsp

Chinese Salt  1 tsp

Chili Sauce  1 Tbsp

Oregano  1 tsp

Egg  1 beaten

Corn flour  2 Tbsp

Sweet Corn  1 Can

Capsicum (Juliennes)  2

Garlic chopped 3 cloves

Mushrooms sliced  4 to 5

Oil  1/4  cup

White Sauce:

Butter   2 tbsp

Flour   3 Tbsp

Chicken Stock  1 1/2 Cup

Milk   1 1/2 cup

Mustard Paste  1 tsp

Salt  To Taste

White Pepper 1/4 tsp

Cheddar Cheese  2 slices or 2 Tbsp

Pasta:

Cavatappi pasta (spiral macaroni)  3 cups

Mozzarella Cheese (Grated) 200 gm 0r 1 cup heaped

Parmesan Cheese 2 tbsp

Oregano 2 tsp

Chili Garlic Sauce  1/2 to 1 cup

Butter 1 tbsp

Recipe Method

Cut the chicken  into  strips ,season  with salt and white pepper. Add Chinese salt, chili sauce, oregano, egg and corn flour .Allow to marinate

Sauté garlic in oil until its color changes to a golden brown

Pan fry chicken for 5 minutes,

Add the  sweet corn and capsicum .Sauté for a few minutes and keep aside

Boil pasta for 6-8 minutes  with 1 tsp  salt strain and keep aside

For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper, cheddar cheese whisk till  it thickens

Assemble:

Grease oven proof dish, layer with all the pasta, sprinkle all the mozzarella cheese, followed by the prepared chicken  and  chili garlic sauce. Finally pour all the white sauce.

Sprinkle Parmesan cheese, oregano, dot with chili garlic sauce and butter

Bake in Pre-heated oven for 25 minutes. at 180 degrees or until the  white saucebegins to  boil.

Serve with garlic bread