Boil 4 cups water, add 2 cups penne pasta to it. Now add 1/2 tsp salt and 1 tbsp oil. It will take 12-14 minutes or cook it according to packet instructions. Once done drain it and rinse with tap(cold) water to stop it’s cooking process.

Add 2 tbsp oil to a pan. Add chicken and 1 tbsp ginger garlic paste. Sauté until completely cooked.

Take out the chicken and set it aside.

Add 1 tbsp oil in a pan, add carrots to it, sauté for 3-4 minutes, so the carrots are cooked little bit.

Now add onion, red bell pepper, yellow bell pepper, capsicum and 1/2 tsp salt, cook it for another 1-2 minutes. Then add 1/2 tsp oregano and 1/2 tsp black pepper.

WHITE SAUCE: In a pan add 1 tbsp olive oil and 2 tbsp butter. Add chopped garlic, 1 tsp red chili flakes, 1/2 tsp oregano. On a low flame Cook it for 3-4 minutes until you get the nice aromatic smell of garlic and chili flakes and garlic is lightly golden brown.

Now add flour (maida), cook it on a medium flame for 3-4 minutes. Keep stirring so that it’ll not get burnt.

Gradually add 3 cups milk. Keep stirring so that it won’t get lumps. (Tip; always use a cold milk to avoid lumps)

Add 1/2 tsp crushed black pepper and 1/2 tsp salt. Keep stirring until the sauce thickens.

Once the sauce is thick (not to much thick) add veggies and chicken and mix it well.

Add pasta mix it until well combined. Add 2-3 tbsp mozzarella cheese. Mix it again and cook for just a minute and so.

Garnish with chopped cilantro and red chili flakes. ENJOY 😊❤️

If the sauce gets too thick add a little milk to it.