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