Eat To Live, Live To Eat, With Chef Khan

Rizwan Khan- The Culinary Expert

Sankara Hotel │ Sarova Stanley │ Park inn by Radisson │ CUT by WOLFGANG PUCK (DOHA)

Ingredients

120 grams Tagiliatellle pasta (any type of pasta can be used)
100 grams Chicken cut into strips (could season with salt, pepper, chili powder)
Half a bunch of fresh Basil, 2 garlic cloves, salt, pepper (pinenuts optional) (blend this up with olive oil to make pesto sauce)
Cut 20 grams white onion into julienne (strips)
30 grams Assorted peppers cut into julienne (strips)
20 grams Mushrooms cut into julienne (strips)
Grate 15 grams parmesan cheese (any other cheese)
25 ml of Cooking cream

For Garnish- 5 grams of chopped parsley

Step 1

In a pot with boiling water add salt and oil to blanch the pasta to be cooked till al dente (7 mins roughly)
Remove and pass through cold water to avoid further cooking and set aside

Step 2

In a pan add oil and cook the chicken strips and set aside.

Step 3

In the same pan add oil and sauté the onions, mushrooms and peppers. Add the pesto sauce and add your pasta and chicken strips mix it up gently and add cooking cream, check seasoning. Add grated parmesan cheese or any other cheese available.

Step 4

Lastly, place the pasta in the middle of plate and sprinkle some chopped parsley at the top to garnish