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
Flour - 2 tablespoon
Chicken stock - 1 cup
Evaporated milk - 1/4 cup
Evaporated milk - 1/4 cup
Sliced mushrooms - 1 cup
1 tablespoon black pepper
1 tablespoon black pepper
Butter - 2 tablespoon
Preparation:
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.
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.
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.