Our “Chicken Spaghetti In White Sauce”, breaks all the rules.
It’s kind of Italian but mostly desi, since we are, ‘Kitchen 042’, where every recipe has a Lahori touch.
Creamy, luscious and so good! So creamy but light! Serve it for lunch or dinner.
It’s ready to make you fall in love.
__________↓↓↓↓↓↓ RECIPE ↓↓↓↓↓↓↓↓ ______________
INGREDIENTS:
Spaghetti (As Per Packet Instructions)
Boneless chicken – 250 gms
Vegetable Oil – 5 Tbsp
Salt (Add To Taste)
Soy Sauce
Vinegar
Red Chilli Sauce
Ginger Garlic Paste – 1 Tsp
Black Pepper – 1 Tsp
White Pepper – 1 Tsp
Oregano Powder – 1/4 Tsp
White Sauce
Butter – 2 Tbsp
Refined Flour (maida) – 2 Tbsp
Milk – 2 Cups
White Pepper Powder – 1/4 Tsp
Oregano Powder – 1/4 Tsp
Salt (Add To Taste)
(RECIPE INSTRUCTIONS)
White Sauce:
– Heat a heavy bottomed pan and add the butter.
– When the butter melts, add the refined flour and cook for 4-5 minutes and low heat otherwise the flour will burn. Keep stirring continuously so that no lump is created.
– Now add the milk and bring to boil on medium heat while stirring continuously. As soon as it starts to boil, lower the heat to minimum and keep stirring.
– Add the pepper powder.
– Do remember to keep stirring the sauce; otherwise lumps will be created spoiling the whole sauce.
– When it thickens, remove from heat and keep aside. Do keep in mind that the sauce will thicken more as it cools downs.
Chicken & Spaghetti :
– Boil a lot of water in a deep pan. Add a teaspoon of salt. Add the spaghetti and cook them for exactly the same time as mentioned in the pasta pack.
– When done, take out the spaghetti from water and drain in a colander. Reserve the pasta water as it will be needed later.
– Cut the boneless chicken cubes into strips and smear with salt. Mix well.
– Heat 2 tablespoons of vegetable oil in a deep pan. Tip in the chicken strips fry till brown. Tip out and keep aside.
– If there is no oil left in the pan, add two more tablespoon of oil. Add the drained spaghetti.
– Spaghetti would have become dry and sticky. Add the pasta water little by little as required. This will moisten the spaghetti again and will be easier to stir.
– Add the fried chicken and mix well.
– Now spread the white sauce spoon by spoon and mix well till everything is coated with the sauce.
[You may NOT need all of the white sauce. You can preserve any left-over sauce in the fridge for 1 or 2 days.]
– Remove the pan from heat.
Serve on a plate and sprinkle the grated Parmesan cheese on top.
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