Creamy Tandoori Chicken Penne Pasta

Ingredients (20)

• penne pasta400 g
• oil1 tbsp
• salt1 tsp
• water
• full cream milk3 cup
• plain flour2.5 tbsp
• butter2 tbsp
• chilli flakes1 tsp
• black pepper powder1 tsp
• salt1.5 tsp
• oregano or mixed italian herbs1 tsp
• mozzarella cheese0.5 cup
• boneless chicken300 g
• tandoori chicken masala2 tbsp
• cumin seeds1 tsp
• garlic powder1 tsp
• salt0.33 tsp
• chilli flakes1 tsp
• mixed capsicum1 cup
• mozzarella cheese0.5 cup

Method

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the oil and penne pasta.

3. 3

   Cook until al dente according to the package instructions.

4. 4

   Drain and set aside.

5. 5

   Mix the chicken with the tandoori masala, crushed cumin, garlic powder, salt and chilli flakes.

6. 6

   Allow to marinate for 15–30 minutes.

7. 7

   Heat a little oil in a frying pan over medium-high heat.

8. 8

   Cook the chicken until lightly browned and fully cooked (about 8–10 minutes).

9. 9

   Add the diced capsicum and sauté for 2–3 minutes until just tender.

10. 10

    Remove from the heat.

11. 11

    Melt the butter in a saucepan over medium heat.

12. 12

    Add the flour and whisk continuously for 1–2 minutes to form a roux.

13. 13

    Gradually whisk in the milk until smooth.

14. 14

    Continue stirring until the sauce thickens.

15. 15

    Add the salt, black pepper, chilli flakes and oregano.

16. 16

    Stir in ½ cup mozzarella cheese until melted and smooth.

17. 17

    Add the cooked chicken and capsicum to the white sauce.

18. 18

    Stir in the cooked penne pasta until evenly coated.

19. 19

    Transfer the mixture to a lightly greased baking dish (optional).

20. 20

    Sprinkle the remaining ½ cup mozzarella cheese over the top.

21. 21

    Bake at 180°C for 15–20 minutes, or until the cheese is melted and lightly golden.

22. 22

    Serve hot.