Nazley’s Spicey, Sweet and Tangy Chicken Tagliatelle bake

TRH Nazley's Spicey, sweet & tangy chicken tagliatelle bake

Ingredients
1/2 packet tagliatelle pasta, cooked in water with salt and leave aside to cool once strained.
3 chicken breast cubed.
1 onion finely chopped.
1 Tblsp whole cumin seeds.
2 Tblsp kokni masala.
Salt to taste.
1/4 cup Mrs Balls chutney.
1/4 cup tomato sauce.
1/4 cup sweet chili sauce.
1/4 cup chili garlic sauce.
1/2 green pepper cubed.

Method:
In a pot heat 1 tsp butter and saute the onions and whole cumin seeds.
Add the chicken and the rest of the ingredients. Do not add water.
Mix well and close with a lid and allow to cook till done. It must be tender and saucy.
Allow to cool once done.
Add baby spinach last once removed from heat.

Then make white sauce.
Quantity depends on how much you want to make.
Milk 2 cups.
Butter 3 Tblps
Flour (add enough to make a thick sauce)
Salt and pepper to taste.
Once the sauce is made on a low heat. Now to assemble.

In a pyrex dish layer as follows:
Pasta
White sauce
Cheese
Chicken
White sauce
Pasta
White sauce
And lastly end of with cheese.
Top with tomato and bake in oven at 180C till cheese is melted.

Prepared, tried and tested by: Nazley Ally

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