Creamy pasta with saucy grilled chicken

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  1. Flatten 250 gram of chicken breast with a meat hammer, prick it with a fork all over & marinate it with 1/2 tsp of salt, 1/2 tsp of pepper powder, 1 tsp. of sweet paprika powder, 1/2 tsp. of kashmiri chilli powder, 1/2 tsp of garlic paste, 1 tbsp each of soy sauce & oyster sauce. Keep it in the refrigerator for atleast 1 hour. Heat 1 tbsp of olive oil in a pan & grill the chicken breast till done on both the sides on low heat. This will take about 20 minutes on each side. Place the cooked chicken on a chopping board & cut it into thin 2″ long pieces.
  2. Cook 1.5 cups of macaroni pasta till al dante adding enough salt. Drain out all the water from the cooked pasta & keep it aside.
  3. Heat 1 tsp of oilve oil in a pan & add 5 thinly sliced button mushrooms. Season with salt & pepper & cook till dry. Keep it aside. To the same pan, add 1/2 cup of thinly sliced mixed bell peppers & saute’for 3 minutes on medium high heat. Keep this also aside.
  4. In another pan, heat 3 tbsps of butter & add 3 tbsps of plain flour. Cook for 2 minutes & add 2 cups of whole milk + 1 cup of chicken stock + salt+ pepper to taste.  Cook till the mixture turns saucy but don’t make it too thick. Add the cooked pasta + 1/4 cup each of grated parmesan cheese & cheddar cheese + a pinch of oregano + a pinch of dried parsley + a few fresh basil leaves & cook on low heat for 2 minutes. Add the cooked veggies & the grilled chiken pieces to the pasta & mix well.
  5. Serve hot.
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