CREAMY SPICY CHICKEN, MUSHROOM AND GREEN PEPPER LINGUINE PASTA

3 chicken fillets, cut into pieces
2 packets spicy chicken (Robertsons) masala
¼ teaspoon tumeric
oil or butter
½ packet linguine pasta
mushrooms
1 green pepper
1 packet Royco cheese and mushroom sauce
Ina Pararman’s creamy cheese pasta sauce
milk

Put the chicken, masala and turmeric into a pan and fry in oil or butter until done.
In the meantime boil the pasta in water until cooked.
Put the fried meat in another dish and use the same pan to fry the mushrooms and green pepper in butter.
Add the packet mushroom- and cheese sauce, mix to be a thick paste.
In a clean pot mix the linguine pasta, chicken, mushrooms and green peppers together, add some milk if it is to thick.
Now add half a bottle of Ina Paarman’s creamy cheese pasta sauce and more milk if needed.
Serve and enjoy!

Recipe and photo: Lamees Bhaijee