Directions

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  1. Marinate the chicken in salt, pepper, red chilli flakes, mustard paste, worcestershire sauce, vinegar and garlic powder.
  2. While your chicken is marinating, you can start making the sauce. In a medium pan melt butter over low-medium heat and then add flour. Stir continuously and cook till light brown.
  3. Remove from flame and add milk in small amounts, stirring constantly.
  4. On low heat add mozzarella cheese, salt, pepper, mustard paste, and oregano. Cook till the cheese melts. This sauce is a lot thinner and milky than the one in .
  5. Heat 1 tbsp of oil in a wok and fry onions until translucent.
  6. Add chicken and cook on medium-high heat until done (cook uncovered).
  7. Add mushrooms and stir fry for 2-3 minutes.
  8. Add capsicums and stir fry for 1 minute.
  9. Add the white sauce and pasta.
  10. Top with grated parmesan cheese and serve hot.