Ingredients

• 150g cubed boneless chicken
• 300g pasta
• 1 tsp garlic
• 1 tsp green chillies
• 1/2 tsp black pepper
• Salt to taste
• 1/2 cup Sweet corn (or to preference)
• 1/2 cup chopped mixed peppers (or to preference)
• 1/4 medium onion
• 3 tbsp Oil
• 1 tsp mixed herbs
• Philadelphia cheese/ single cream (optional)
• grated cheese
• oregano

White Sauce:

• 50g butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1/4 cup cheese (or to preference)

Method

1. Recite Bismillah.
2. Boil pasta in salted water & set aside. Tip- add a bit of oil so the pasta does not stick to the pot.
3. Meanwhile Braise onions in oil until soft & transparent.
4. Add garlic & mix.
5. Then add the chicken & cook till water evaporates.
6. Add black pepper, sweetcorn, peppers, mixed herbs, green chillies & salt. Mix & cook for a few minutes. Turn off the heat.
7. Prepare white sauce by adding butter, flour & milk in another pot. Keep stirring, making sure there are no lumps. Bring to a boil.
8. Turn off the heat & season with pepper, salt & cheese.
9. Add white sauce to chicken mixture. Add Philadelphia cheese/ cream if you wish too.
10. Add pasta to the mixture & combine well.
11. Lay in a oven proof dish, sprinkle cheese & oregano. (Optional)
12. Just before serving preheat oven to 180c & bake till cheese melts. (Optional)

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!