Pepper Chicken with Mushroom Sauce and Pasta

Pepper Chicken with Mushroom Sauce and Pasta
Ingredients:

2 cups pasta - any kind (i prefer shell or bows)
Boneless chicken - 4 breast piece
Digon Mustard - 1 tablespoon
Worcestershire sauce - 1 tablespoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Soya sauce - 1 teaspoon
Black pepper - 1 teaspoon
Butter - around 2 tablespoon.

Oil - about 1 tablespoon

Preparation: 

For Pasta: 

Boil pasta in salt according to the instructions given on the box. Set aside. 

For Chicken: 

• Marinade the chicken with all ingredients except butter and oil. Mix well and leave for about 30min.
• Take a pan and add oil and butter and add marinated chicken in it.
• Fry chicken till properly tender. 

Ingredients For mushroom sauce:
Flour - 2 tablespoon

Chicken stock -  1 cup
Evaporated milk - 1/4 cup

Sliced mushrooms - 1 cup
1 tablespoon black pepper

Butter - 2  tablespoon

Preparation:

• Heat butter in a pan and add flour and mix it well to avoid lumps.
• Remove from heat and let it cook. Add chicken stock and black pepper and put back on flame stirring constantly till it thickens.
• Add evaporated milk and mushrooms. Bring it to a boil and set aside. 

For Caramelized onions:
Take 2 medium onions and slice it.

Saute it in 1 tablespoon butter with 1 teaspoon brown sugar. Set aside.

Now in a plate, layer bows in the bottom. Spread Chicken and then mushroom sauce and on top add carmalized onions. 

Serve it with roasted or steamed vegetable or fries.