Pasta Primovera

                                   Pasta Primovera


1 teacup raw macaroni (cooked with water and 1 tsp oil for 12 mins) rinse with cool water drain and toss with 1 tsp oil. Set aside.

Garlic butter sauce

2 Tbsp butter

1 Tbsp heaped corn flour (don't use flour)

1/2 tsp heaped garlic freshly crushed

1/2 tsp salt

1/2 tsp pepper

1 cup milk

1/2 cup water

Melt butter in pan and add cornflour. Stir fry for 1 minute on medium low heat. Ass garlic, salt and pepper. Stir well and remove from heat. Add milk and water and stir well. Return to heat stirring at all times till sauce thickens. remove from heat and set aside.

Chicken for pasta

2 Tbsp butter

1 tsp freshly crushed garlic

200 gms (2 large) chicken breast cut into thin strips

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp Ginger/garlic paste

4 Tbsp sweet corn

Parsley - to garnish

2 Tbsp cheddar cheese

2 Tbsp mozzerella cheese.

Heat butter, add garlic and stir till you can smell it. Add chicken, and stirfry for 5 mins then add salt, pepper and Ginger/garlic paste. Stir well and cook till chicken is cooked. Add cooked pasta, garlic butter sauce and sweet corn and stir well. Place pasta in an ovenproof dish. Sprinke with cheddar and mozzerella cheese and parsley. Place in preheated oven at 180 degrees. 5 minutes if you have top heat on, otherwise 10 minutes till cheese melts and is light brown.

Serve while hot with soup and garlic bread.

Enjoy
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 Pasta Primavera

Chicken (bone less strips) 2 cups Salt ½ tsp White pepper ½ tsp Garlic paste 1 tsp Butter 1 tbsp Sweet corn 4 tbsp Oil 2 tbsp Ingredients for garlic butter sauce Butter 2 tbsp Garlic paste ½ tsp Corn flour 1 tbsp heaped Milk ... ½ cup Water ½ cup Grated cheddar cheese 4 tbsp Method Marinate chicken with salt white pepper and garlic for 10 minutes. Heat butter and oil in a fry pan and grill chicken pieces for 10 minutes. Remove and mix with garlic butter sauce. Also mix in sweet corn. Pour mixture in a grease oven proof dish. Top with grated cheese. Grill for 10 minutes. Serve hot.