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