Chicken boneless (cubes) 2 cups
Elbow Macaroni 2 cups
Shangrila Peri Peri Sauce 1 cup
Shangrila Hot Sriracha Sauce ½ cup
Shangrila Hot Habanero Sauce ½ cup
Capsicum (cubes) 2 units
Onion (cubes) 1 unit
Tomato (cubes) 3 units
Black olives (sliced) ¼ cup
Garlic (chopped) 2 tbs
Oil ¼ cup
Chicken cubes 2 units
Salt 1½ tbs
Heat 2 liter water in a pan. Add salt and pasta and boil for 8 to 10 minutes. Remove, strain and drain under cold running water, add 2 tbs oil. Mix well and set aside. Take another pan, pour remaining oil, add chicken boneless cubes and fry for one minute. Now add two chicken cubes, Shangrila Hot Sriracha sauce, Shangrila Hot Habanero sauce, Shangrila Peri Peri sauce, salt and one cup of water. Bring it to boil and cook for one minute. Add pasta, capsicum, tomato, onion and black olives, cook on high heat for 5 minutes. Remove and serve hot.
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