Ingredient

Pasta 1 pack

Oil 1-2 tbs

For Chicken sauce:

Chicken (boneless) 300 gms

Garlic cloves 6-7 units

Tomato 4-5 units

Red chilli powder 1 tsp

Black pepper (crushed) 1 tsp

Shangrila ketchup 1 cup

Oregano 1 tsp Oil 3-4 tbs

Salt as per taste

For White sauce:

White flour 2-3 tbs

Chicken broth 500 ml

Milk powder 500 gms

Butter 1 cup

Shangrila Vinegar 2 tbs

For topping:

Mozzarella cheese 200 gms

Cheddar cheese 200 gms

Green coriander for garnishing

Share Recipe

Preparation

Method

For pasta:

First boil water in a bowl, then add pasta and oil in it and keep boiling for 10 minutes. Take the boiled pasta out and pour cold water on it until the temperature is normal. When the boiled pasta is back to normal, add oil into it and set aside.

For chicken sauce:

Add oil in a pan and fry garlic in it. Then add chicken and fry it well. Now add all the spices and Shangrila Tomato Ketchup in the pan and let it sit on the stove for a few minutes. The chicken sauce is ready.

For white sauce:

First add butter in a pan and fill it with white flour. Roast it for a while and then add chicken broth and Shangrila Vinegar in it. Now stir it for 2-3 minutes and keep adding milk in it while mixing it. When its thick, dish it out. White sauce is ready.

Main method:

Separate pasta into two portions. Mix red sauce in the first half and white sauce in the other half. Now layer red sauce pasta in a baking tray, add a layer of cheese over it, and then add a layer of white sauce pasta over it. Leave it to bake for 3-5 minutes on 200°C. Garnish with green coriander and serve.