CREAMY CHICKEN MUSHROOM PASTA

INGREDIENTS
Macaroni elbow pasta - 1 cup
Boneless chicken - 250 g finely chopped length-wise
Canned mushrooms - 1/2 cup (1 small can)
Bell peppers - 1/4 cup green, 1/4 cup red/yellow
Milk -1.5 cups
All purpose flour - 2 tbsp
Garlic - 3 pods finely chopped
Onion - 1 medium finely chopped
Butter - 1 tbsp
Cheddar/Mozzarella cheese - grated 1/4 cup
Salt - 3/4 tsp
Pepper powder - 1 tsp
Coriander leaves - 1 tbsp finely chopped

METHOD
1. To cook pasta, heat 4 cups of water with 1 tbsp oil and 1 tsp salt. Once water boils, add 1 cup pasta and cook for nearly 10-15 minutes. Strain the water and keep pasta aside. If the pasta is sticky, run some fresh or cold water on it
2. Chop mushrooms, bell peppers, onion, garlic and keep aside

3. Heat butter in a pan, saute garlic followed by onion
4. Once onion turns translucent, add mushrooms and cook until it is soft
5. Add bell peppers and cook until it is soft for 4-5 minutes
6. Cook chicken separately with little water, salt and pepper. Add this chicken to the above now and mix well.
7. Gently add in milk and keep on stirring for 2-3 minutes
8. Add all purpose flour and stir well for another 3-4 minutes
8. Add some grated cheese, salt, pepper powder, mix well
9. Add cooked pasta and coriander leaves, mix once and remove from flame
10. Serve it hot with some grated cheese on top

NOTE: If the sauce becomes so thick, add some hot water or milk to thin the sauce