Chicken And Spinach Pasta Pie
|Buitoni pasta||3 Cup (48 tbs) (Raw)|
|Olive oil||2 Tablespoon (Sasso)|
|Maggi masala||250 Gram|
|Chili sauce||2 Tablespoon|
|Butter||2 Tablespoon (Nestle)|
|Milk||4 Cup (64 tbs) (Nestle)|
|Spinach leaves||500 Gram, shredded|
|Boneless chicken||500 Gram, cut into small pieces|
|Garlic||4 Clove (20 gm), chopped|
|Tomato puree||1 Tablespoon|
|Red chili powder||1⁄2 Teaspoon|
|Mace powder||1 Teaspoon|
|Cheese||3⁄4 Cup (12 tbs), grated|
1)Pre-heat the oven to 200°C.
2)In a deep pan, boil Buitoni Eliche in salted water as per pack instructions.
3)Remove from heat and drain. Sprinkle 1 tsp Sasso Olive Oil and set aside.
4)In a pan, boil spinach for a few minutes till it just turns limp. Set aside after draining water.
5)In a pan, heat remaining Sasso Olive Oil.
6)Fry the chicken for 2-3 minutes
7)Put in the chopped garlic and pour in tomato puree.
8)Reduce the heat and cook chicken. Add red chilli powder and salt to season.
9)Take a large shallow ovenproof dish and transfer the mixture into it. Top it evenly with the spinach.
10)In a pan, melt Nestle Butter and stir in Mace powder and remove from heat.
11)Add in maida and stir till the mixture turns smooth.
13)Slowly pour in Nestle Milk and boil the mixture for 3 minutes, continually stirring.
14)Take the pan away from heat and add in salt and pepper.
15)Pour half the sauce over the spinach in the dish. Spoon in the cooked pasta over the sauce and pour the remaining sauce over it.
16)Scatter grated cheese over it and bake for 25 to 30 minutes, until it is rich golden brown.