Ingredients:

1 cup penne (pasta)
1 tbsp. olive oil
1 tbsp. butter
1 -2 tbsp. garlic (minced)
1 cup capsicum julienned (red/yellow/ green)
3-4 mushrooms (sliced)
½ cup boneless chicken (cooked & shredded)
2-3 tbsp. (grated cheese)
2-3 tbsp. spring onion (minced)
½ tsp. oregano
½ tsp. paprika
1 tsp. pepper powder
Few black olives (optional)
Salt as per taste

For Red Sauce:

2-3 tomatoes
1 small red bell pepper
1 green chilly
1 small onion
3 tbsp. carrot (grated)
1 tbsp. oil
1 tsp. garlic (minced)
½ tsp. kashmiri chilly powder
½ tsp. cumin powder
1 tbsp. tomato paste
1 tsp. sugar
Salt as per taste

For white sauce:

1 tbsp. olive oil
1 tbsp. butter
1 tbsp. flour (maida)
100 ml milk
Pinch of salt

Method:

Cook penne as per packet instructions and set aside.

Preparation of Red sauce: Grind tomatoes, onion, capsicum, green chilly and carrot into a fine paste. Heat oil and butter in a pan, sauté garlic and then add tomato paste. Now add the tomato-capsicum-carrot paste and simmer. Add sugar, salt, chilly powder and cumin powder. Cook until sauce turns thick.

Preparation of White Sauce: Heat oil and butter on slow flame. Add maida and whisk well. Add milk gradually whisking well to have a lump free sauce.

Preparation of Pasta: Heat oil and butter. Saute garlic until light brown. Add the veggies and stir fry on high flame. Add cooked chicken. Add the sauces, pepper powder, paprika and salt if required. Add cooked penne and toss well. Sprinkle cheese and oregano and top it with minced spring onions and sliced black olives.

Serve immediately.