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| Main Ingredients | Quinoa pasta, Parmesan cheese |
| Cuisine | Italian |
| Course | Noodles and Pastas |
| Prep Time | 16-20 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 1 1/2 cups quinoa pasta, boiled
- Parmesan cheese as required
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 1 cup shimeji mushrooms,chopped
- 1 cup button mushrooms ,chopped
- 1 cup refined flour
- 1 cup milk
- 75 grams boneless chicken,cut into pieces
- 7-8 walnuts, roughly chopped
- 10-12 broccoli florets, blanched
- 5-6 babycorn, blanched and diagonally sliced
- Salt to taste
- 1 teaspoon red chilli flakes
- 4-5 fresh basil leaves
- Fresh basil sprig to garnish
Method
- Heat olive oil in a non-stick pan, add garlic, shimeji and button mushrooms, toss and cook for 2 minutes.
- Add flour and mix well. Add milk, mix well and bring to a boil.
- Add chicken and mix well and cook for 4-5 minutes. Add walnuts, broccoli and babycorn and mix well.
- Add pasta and salt and mix well. Add chilli flakes and torn basil leaves. Grate parmesan cheese directly into the pan and mix till the cheese melts.
- Transfer into a serving bowl, garnish with a basil sprig and serve hot.
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