Macaroni (boiled) 2 cups
Oil ¼ cup
Boneless chicken 250 gms (cut into small pcs)
Mushroom (sliced) 100 gms
Capsicum 1 unit (cut into small cubes)
Butter 2 tbs
Garlic paste 1 tsp
Salt 1 tsp
Black pepper (crushed) 1 tsp
Shangrila Vinegar 1 tbs
Shangrila Worcestershire Sauce 1 tbs
Sweet corn ½ cup
Oregano 1 tsp
Milk 2½ cups
Corn flour 2 tbs
Cheddar cheese (grated) ½ cup
Mozzarella cheese (grated) 1 cup
Spring onion leaves (finely chopped), ½ cup (for garnish)
Boil pasta for 10 mins and run cold water over it. Then add 2 tbs oil in it and keep in aside. Heat butter, add garlic paste, fry for few secs. Add chicken and fry for 2-3 mins. Cook till chicken gets tender. Add capsicum and mushrooms, fry for 2 mins, add salt, pepper and oregano with Shangrila Worcestershire Sauce and Shangrila Vinegar and mix milk, corn flour and grated cheese. Add it to cooking mixture, add pasta and mix well. Boil for 2 mins till sauce thickens. Garnish with chopped greens and serve hot.
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