Recipe Credit~ Umme Aa’ishah

Ingredients

• 1 large onion (finely chopped)
• 2 tbsps butter / oil
• 1 tsp garlic paste
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1/2 tsp green chillies or to taste
• 300g baby spinach (chopped)
• 300ml fresh single cream

• 250g boneless chicken (cubed)
• 1 tbsp butter
• 1 tsp garlic paste
• 1/2 tsp green chillies
• 1/4 tsp tumeric powder
• 1/4 tsp pepper
• 1/2 tsp salt
• 1/4 cup grated cheese (or according to preference)
• 1 cup sweetcorn

white Sauce:

• 50g butter
• 1/4 cup flour
• 1 1/2 cups milk
• Grated mozzarella cheese
• Pepper to taste
• salt to taste
• 250g pasta
• Mixed herbs/ oregano (optional)

• grated cheddar cheese

Method

1. Recite Bismillah.
2. Heat butter/oil in large pan & fry onions & garlic paste until transparent.
3. Add spinach & spices. Cook on low heat till tender.
4. Add fresh cream & remove from heat.
5. In another pot Combine butter & spices with chicken & sweetcorn.
6. Cook on low heat till tender.
7. Then add chicken mixture to the spinach mixture with cheese.
8. Make sauce by adding butter, flour & milk to pot. Boil till slightly thick. Add cheese & season with salt & pepper.
9. Add cheese sauce to spinach & chicken mixture.
10. Boil pasta and add to the mixture. (Tip- add a bit of oil to the water so the pasta does not stick to the pot)
11. Season with salt & pepper.
12. Place pasta in oven dish. (Optional)
13. Sprinkle cheese & oregano / mixed herbs on top.
14. Bake at 180c for 20-25 mins till slightly golden. (Optional) Enjoy!

Tips:

• If you would like the pasta to remain saucy add the pasta to the white sauce just before putting it in the oven.
• When reheating the pasta, add the pasta with a splash of milk & reheat on low heat. This will allow all the white sauce to release!