Ingredients
2 Cups ubed butternut peeled
1 cup water
1 cup cubed chicken fillets
1 tblsp butter
1 green chilli sliced
2 cloves garlic chopped
½ tsp cumin seeds
¼ tsp ground white pepper
2 tsps aromat
¼ cup pasta ( noodles, stars, rice)
11/2 liters boiling water
1 x 125ml fresh cream
Chopped spring onions for garnish
Method
- Cook butternut with water till soft, puree with half cup water and set aside
- Braise green chilli garlic and cumin seeds in butter. Add chicken pepper and aromat and cook until chicken is tender.
- Add pasta butternut and boiling water. Bring to the boil and simmer until pasta is done.
- Stir in cream and heat through.
- Garnish with spring onions.
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