Tuesday, 24 June 2008

Pasta with Mustard Sauce and Stir-fried Chicken

250-300 grams- Pasta (Any kind)
2 large or 500 grams - Chicken fillet
3 tbs Soya sauce
6 large cloves of garlic
½ cup Spring onions (green part)
1 tsp black pepper powder
2 tbs olive oil
Salt – as required

For the mustard sauce:
1 tsp mustard paste
2 tbs butter + a dash of oil
2 tbs flour
2 cups or 1/2 litre milk
1 chicken stock cube
½ tsp black pepper powder

Preparation :
1. Cut garlic into thin round slices. Cut chicken fillet into thin strips. Marinate chicken with the sliced garlic, soya sauce, 1 tsp pepper powder and salt if necessary. Keep it in fridge for half an hour.
2. Prepare pasta as per packet instructions. After draining the water, add 2 tsp of olive oil and toss it so that the pasta doesn’t stick to each other. Cut the spring onions into medium thick round slices.Keep them aside.
3. Add 2 tbs of olive oil in pan and add the marinated chicken to it. Stir fry until the chicken is well cooked and all the water dries up. Keep it aside

For preparing white sauce:
Heat a pan and add 2 tbs of butter with a dash of oil. When the butter is melted, Add 2 tbs of plain flour and cook it for a minute stirring continuously. Remove it from flame and add milk slowly by stirring constantly with a whisk to avoid any forming lumps. Keep the milk mixture back in fire and add chicken cube and mustard paste and keep stirring until u get a semi thick mixture (as that of condensed milk). Don’t make it too thick; because, once this mixture cools down, it will get thickened even more. Add pepper to season and salt if necessary. Always add salt after adding chicken cube, else the sauce will turn out too salty.

To serve pasta:
Layer the pasta in a pasta dish or any other dish. Spread the stir fried chicken all over. Then sprinkle spring onion on top. And pour the white mustard sauce all over. Garnish with spring onion if necessary.

N.B: If you don’t have mustard paste, or you don’t like the taste of it, you can make the white sauce without using it. It’s equally good.
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