- Prep time: 15 min
- Cook time: 10 min
- Bake time: 5 min
- Total time: 30 min
Ingredients
- Chicken ½ pound
- Capsicum (chopped) 2 tablespoon
- Carrot (chopped) 2 tablespoon
- Sweet corns 2 tablespoon
- Salt ½ teaspoon
- Black pepper (crushed) ½ teaspoon
- Boiled Pasta (elbow shape ) 2 cup
- Oil 2 tablespoon
- Chicken stock 1 cup
White sauce
- All-purpose flour 2 tablespoon
- Butter 1 tablespoon
- Milk ½ cup
- Water ½ cup
For topping
- Mozzarella cheese ½ cup
- Cheddar cheese ½ cup
- Olives 10-12
- Tomato ketchup 2 tablespoon
- Green chili sauce 1 tablespoon
- Oregano 1 pinch
Method
- Preheat oven on 180oc
- Take chicken and cut it into small pieces
- Take pan and put oil in it chicken and cook it on slow flame then add salt, black pepper, capsicum, carrots, sweet corns and chicken stock and pasta. Cook it for 1 min then set aside
- White sauce: take all-purpose flour; butter in a pan cook it for 3- 4 minute on low flame with continuous stirring and add milk and water cook it for 2 minute with continuous stirring. Set aside when sauce is ready
- Add this white sauce into pasta and mix it properly.
- Take baking pasta dish. Add all the cooked with sauce then top it with cheese so it covers properly
- Then put olives on the top and add ketchup green chili sauce and pinch of oregano
- Bake the pasta in oven for 5-7 minutes on 350oF