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Masala Alfredo Pasta

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  • Total: 30min
    Preparation: 30min
  • Portions: 4.00
  • Difficulty: Easy

Utensils

  • Bowl
  • can
  • Spoon

Ingredients

  • 1 Pound Chicken Breast Fillet
  • 1 Pack Maggi Season-Up! Chicken Powdered Seasoning 10G Sachet
  • 1 Pack Fettuccini
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter Minced
  • 1 Tablespoon Garlic Minced
  • 1 Unit Onion Medium sized onion, minced
  • 1 Unit Pimiento Medium sized pimiento, minced
  • 1 Tablespoon Seasoning Peppers
  • 1 Teaspoon Curry Powder
  • 2 Tablespoons Flour
  • 1 Cup CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 2 Cubes Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25) Grated
  • 1/4 Cup Cheddar Cheese Julienned
  • 1/4 Cup Red Bell Peppers Frozen
  • 1/4 Cup Green Pigeon Peas Minced
  • 1 Tablespoon Chadon Beni/Culantro
  • 1 Pack Maggi Masala Magic Aromatic Roasted Spices 6G Sachet
  • 1/2 Cup Water

Instructions

    1. In a small bowl, season chicken breasts with Season Up and allow to marinate.

    2. Cook fettuccini as per package instructions, toss in 1 tablespoon of olive oil and set aside.

    3. In a medium pot, heat butter and remaining oil add chicken breasts and cook for 3 minutes.

    4. Add garlic, onion and pimiento/seasoning peppers to the pan until onions are translucent.

    5. Add curry powder and cook for 2 minutes, stirring occasionally to incorporate

    6. Add flour to the pot and cook for 1 minute to make a roux.

    7. Slowly pour Evaporated Milk into the pot stirring to make a thick sauce.

    8. Add Cubes, cheese, red bell peppers, green peas, chadon beni/cilantro and Masala Magic to the sauce and cook for a further 3 minutes. If sauce is too thick, add ½ cup water slowly until it thins out.

    9. Toss cooked fettuccine in the sauce. Serve hot.

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