 
 
 
 
 
 
BOIL 1.25 LITRE WATER
 
 
BOIL ON HIGH FLAME
 
 
 
 
 
250 GMS PENNE PASTA
 
 
 
 
MIX WELL ON HIGH FLAME
 
BOIL FOR 5 -7 MINUTES
 
 
 
 
BOIL TILL 80%
 
 
 
 
ADD THEM IN COLD WATER
 
 
 
REMOVE THE WATER AGAIN
 
 
 
LET US CUT AND CHECK
 
AS YOU CAN SEE THEY ARE NOT TOO SOFT AND CAN BE EASILY CUT ALSO
 
 
 
 
 
 
 
 
 
SAUTE THE GARLIC FOR 10 SECONDS
 
WE HAVE MADE SMALL CUBE LIKE PCS OF THE CHICKEN
 
 
SAUTE FOR 2-3 MINS ON MEDIUM FLAME
 
 
 
 
 
 
DICE THE ONION
 
 
HERE WE WILL USE THREE TYPES OF CAPSICUM 1 TBSP EACH
 
 
SAUTE ON HIGH FLAME FOR 2 MINS
 
 
 
 
 
IF YOU DO NOT HAVE MIXED HERBS YOU CAN USE ONLY OREGANO
 
 
 
 
 
COOK FOR ONE MINUTE AND THEN PUT OFF THE FLAME
 
 
 
 
 
KEEP THE FLAME LOW
WHEN MAKING WHITE SAUCE MAKE SURE
THAT YOU TAKE BUTTER AND ALL PURPOSE FLOUR IN EQUAL QUANTITY
 
 
ROAST ON A LOW FLAME FOR 2 MINS
 
 
GRADUALLY ADD MILK AND KEEP STIRRING
 
STIR IN CIRCULAR MOTION TO AVOID LUMP FORMATION
 
 
 
 
STIR ON LOW FLAME
 
 
 
 
 
 
 
 
 
MIX WELL ON LOW FLAME
 
YOU CAN GRATE PROCESSED CHEESE AND ADD IF YOU LIKE
OR YOU CAN ALSO USE MOZZARELLA IF YOU WANT
 
 
AFTER ADDING CHEESE THE SAUCE HAS BECOME THICK
LETS ADD SOME MILK TO BALANCE THE CONSISTENCY
 
BOIL THE SAUCE ON HIGH FLAME
 
 
 
KEEP THE FLAME LOW AND CHECK THE CONSISTENCY
 
 
 
 
MIX WELL ON A LOW FLAME
 
 
IF YOU FEEL IT IS TOO THICK
YOU CAN ADD A LITTLE WARM MILK
 
THIS IS THE PERFECT CONSISTENCY
 
 
 
GARNISH WITH GRATED CHEESE AND SERVE
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
