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