Ingredients:

• Boneless Chicken – 1/2 kg
• 1 – onion, chopped thinly
• 1 tbsp – garlic, minced
• 1 tbsp – ginger, minced
• Mushroom – 6, chopped
• Pepper – freshly crushed
• Salt as per taste
• 250 g – boiled penne Pasta
• 2 tbsp – Olive oil
• For the bechamel sauce.
• 1 tbsp – Butter
• 1 tbsp – all-purpose flour
• 200 ml – Milk
• paprika or chilli flakes
• Pepper, freshly crushed
• Oregano
• Cheese

Method:

1. Heat olive oil in a pan, fry the ginger and garlic for a minute
2. Add the onion and saute until they turn translucent
3. Add the chicken, fry and cook until done.
4. Add the mushroom, stir once, cover and cook for 2 mins
5. Season with salt and pepper. Stir for 5 more mins and then turn off the heat
6. Transfer the chicken and mushrooms to a plate
7. In the same pan add 1 tbsp oil and cook the pasta in the stock.
8. For Preparing Bechamel sauce:
9. Heat butter in a pan.
10. Add all-purpose flour, fry for a minute.
11. Add paprika and pepper.
12. Add milk and boil
13. Now add the cheese and in low flame stir until the sauce thickens.
14. Finally add oregano and salt, turn off the heat
15. Add the chicken and mushroom to the sauce, mix well and serve.
16. Recipe Courtesy: Wah Sush Kitchen