Masala Alfredo Pasta

Name: Masala Alfredo Pasta
Prep time: 30 min
Cook time: PTM
Total time: 30 min
Yield: 4.00 porciones
Cuisine: Fusion
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; 1 Tablespoon Garlic; 1 Unit Onion; 1 Unit Pimiento; 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); 1/4 Cup Cheddar Cheese; 1/4 Cup Red Bell Peppers; 1/4 Cup Green Pigeon Peas; 1 Tablespoon Chadon Beni/Culantro; 1 Pack Maggi Masala Magic Aromatic Roasted Spices 6G Sachet; 1/2 Cup Water

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

In a small bowl, season chicken breasts with Season Up and allow to marinate.
Cook fettuccini as per package instructions, toss in 1 tablespoon of olive oil and set aside.
In a medium pot, heat butter and remaining oil add chicken breasts and cook for 3 minutes.
Add garlic, onion and pimiento/seasoning peppers to the pan until onions are translucent.
Add curry powder and cook for 2 minutes, stirring occasionally to incorporate
Add flour to the pot and cook for 1 minute to make a roux.
Slowly pour Evaporated Milk into the pot stirring to make a thick sauce.
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.
Toss cooked fettuccine in the sauce. Serve hot.