Masala Alfredo Pasta
0
4
portions
Porciones
Porciones
30 Min
Easy
Ingredients
- 1/4 Cup Green Pigeon Peas Minced Add
- 1 Pack Fettuccini Add
- 1 Tablespoon Chadon Beni/Culantro Add
- 1 Pound Chicken Breast Fillet Add
- 1 Tablespoon Garlic Minced Add
- 2 Cubes Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25) Grated Add
- 1/4 Cup Cheddar Cheese Julienned Add
- 1 Cup CARNATION® Full Cream Evaporated Milk 330ml Carton Add
- 2 Tablespoons Butter Minced Add
- 1 Pack Maggi Masala Magic Aromatic Roasted Spices 6G Sachet Add
- 1 Teaspoon Curry Powder Add
- 1 Pack Maggi Season-Up! Chicken Powdered Seasoning 10G Sachet Add
- 2 Tablespoons Flour Add
- 1 Unit Onion Medium sized onion, minced Add
- 2 Tablespoons Olive Oil Add
- 1 Tablespoon Seasoning Peppers Add
- 1/2 Cup Water Add
- 1/4 Cup Red Bell Peppers Frozen Add
- 1 Unit Pimiento Medium sized pimiento, minced Add
Preparation
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In a small bowl, season chicken breasts with Season Up and allow to marinate.
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Cook fettuccini as per package instructions, toss in 1 tablespoon of olive oil and set aside.
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In a medium pot, heat butter and remaining oil add chicken breasts and cook for 3 minutes.
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Add garlic, onion and pimiento/seasoning peppers to the pan until onions are translucent.
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Add curry powder and cook for 2 minutes, stirring occasionally to incorporate
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Add flour to the pot and cook for 1 minute to make a roux.
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Slowly pour Evaporated Milk into the pot stirring to make a thick sauce.
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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.
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Toss cooked fettuccine in the sauce. Serve hot.
