Chicken Tagiatelle

Ingredients

• Tagiatelle (broad, flat noodle) 200 g
• Water 4 cups ]
• Salt 1 tsp ] mixed together         Oil 1 tbsp ]
• Butter ¼ cup (60 g)
• Green Garlic, finely chopped ¼ cup OR
• Garlic, finely chopped 2 tsp
• Red Bell Pepper (Simla Mirch), thinly sliced ½ cup
• Maida 2 tbsp (15 g)
• Milk 1 ½ cups (360 g)
• Cream ¾ cup (180 g)
• Salt 1 tsp or to taste
• Baby corn, cooked and halved 50 g
• Chicken, cooked and diced 1 cup
• Cheese, grated ½ cup (60 g)
• Basil, chopped fine 2 tbsp
• Parsley, for garnish

Preparation

• Heat butter and cook garlic in it till soft. Add maida and saute over low heat.

• When very slightly brown, add the milk gradually, stirring vigorously, to avoid lumps.

• Bring to a boil and simmer for 1-2 minutes.

• Add cream, salt, baby corn, chicken, cheese and basil simmer for a minute and take off the heat.

• Bring the water mixture to a boil and cook the tagiatelle in it till ‘bite-like’.

• Drain it out in a colander and while still hot mix into the sauce.

• Mix well and serve hot garnished with parsley.