Name: Penne with Chicken & Peas recipe by Lubna Karim at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 cups uncooked Penne; 3 tbsp. Butter; 1 cup boneless Chicken pieces; 2-3 tbsp. frozen Green Peas thawed; 2 cups Chicken stock/water; 1 tbsp. All-purpose flour/Maida; 1 cup Milk + Äµ cup Milk; ½ tbsp. Pepper; Salt

Ingredients Serving: 2

2 cups uncooked Penne
3 tbsp. Butter
1 cup boneless Chicken pieces
2-3 tbsp. frozen Green Peas thawed
2 cups Chicken stock/water
1 tbsp. All-purpose flour/Maida
1 cup Milk + Äµ cup Milk
½ tbsp. Pepper
Salt

Instructions

Boil boneless chicken pieces in chicken stock/water by adding salt, peppercorns, clove, cinnamon and ginger juliennes until tender. Strain chicken pieces and chop.
Bring water to boil in a large pot and add penne. Cool al-dente. Drain and toss with olive oil. Set aside.
On medium flame, add butter to a pan and when it melts add flour. Stir till raw smell wafts. Slowly and continuously on low flame and add milk by stirring continuously (use whisker for better results).
Now add chopped chicken pieces and mix well. Add salt & pepper and bring it to boil. Add thawed peas and cook for two minutes on medium heat.
Now add boiled penne and toss till chicken, peas and penne gets generous coat of sauce. Cook for 2 minutes and turn off the flame.
If you feel, the mixture is thick, then add reserved ½ cup of milk. Cook and serve by grating cheese on top.

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