for the white sauce
- Butter - 2 tbsp
- Maida -2 tbsp
- Milk - 1 cup
- fresh cream - 1/2 cup
- crushed pepper - 1 tsp
- salt -to taste
- chicken - 1 breast piece cut into thin slices
- Mushroom - 8 button mushroom ,cleaned and sliced thin
- Butter - 1 tbsp
- Olive Oil - 1 tbsp
- Onion - 1 sliced
- Basil - 5-7 leaves
- Oregano /Pizza seasoning - 1 tsp
- salt -t o taste
- red pepper flakes - 1 tsp
- garlic - 8 cloves crushed
Bring a large pot of water to boil , salt generously and add pasta and cook according to package directions.
stir in between , while the pasta is cooking prepare the sauce .When pasta is done drain and rinse in cool water and keep aside.
In a sauce pan melt the butter over medium-low heat; stir in the maida and stir well until roux is well blended and turns a slight yellow color .
At this stage add in the milk and stir until thickened, about 3 minutes.
Add cream and salt and pepper to taste and turn the flame off and set aside .
Heat a non stick pan , add 1 tbsp butter + 1 tbsp olive oil and garlic , stir until it has heated through, now add red pepper flakes and mix well.
Add in the chicken , mushroom and onions and salt to taste and stirfry on medium /high flame until the chicken is cooked and starts getting a golden brown color along the egdes .add in the dried oregano and stir . Taste for salt and adjust as needed .
To the same pan add the drained pasta and stir to combine. Pour the sauce over the pasta until it is coated well , once it has heated through , add basil leaves and turn the flame off. You can add cheese at this stage if you wish to.
Serve immediately .