Recipe Slideshow

Recipe Browser

Recipes in English >> Appetizer / Snacks Recipes >> Baked Chicken Creamy Pasta

	Macaroni, boiled 2 teacups
	Boneless chicken tikka, cooked 1/2 kg
	Hot chilli sauce 3 tbsp
	Spring onions, finely chopped 6
	Capsicums, finely chopped 4 medium
	Garlic paste 1 1/2 tsp
	Oregano 1/4 tsp
	Oil 2 1/2 tbsp
	Salt to taste

Cheese filling

	Capsicums, finely chopped 2 large
	Tomatoes, finely chopped 2 medium
	Green chillies, finely chopped 6
	Mozzerella cheese, grated 1 1/2 teacups
	Black pepper powder 1/2 tsp
	Salt to taste

Cheese and Corn White Sauce

	Butter 2 1/2 tbsp
	White flour 1 1/2 tbsp
	Milk, cold 2 1/2 glass
	Boiled corn 1 cup
	Mozzerella cheese, grated 1/2 cup
	Salt to taste

• Preheat oven to 180°C.
• Creamy Pasta: In a saucepan heat oil and fry garlic paste and oregano together on low heat. Add vegetables and chilli sauce, mix well for a minute on high heat. Add chicken pieces and boiled macaroni mix well. Cook till heated through and set aside.
• Cheese Filling: Mix all ingredients of cheese filling in a bowl and set aside.
• Cheese and Corn White Sauce: Heat butter in a saucepan. Add flour and stir on low heat for a few seconds, then add milk, stirring all the time. Add salt, cheese and corn, mix well. Simmer on low heat stirring continuously, till it becomes thick. Remove from heat and set aside.
  Grease a large ovenproof dish. Spread a layer of pasta, put a layer of cheese filling on it, finally add cheese and corn white sauce on top. Sprinkle some hot chilli sauce on it. Bake in preheated oven at 180°C for 35-45 minutes.
• Alternatively use two small baking dishes.

Serves 6 people