Sunday, September 7, 2014

Pantry - A globally inspired cafe

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

Breakfast is the topic of discussion on my Facebook page these days - lots of quick & healthy ideas. But Sunday's are meant for lazing around & a leisurely breakfast in the midst of family & friends. Breakfast at home has its own charms, but the not having to clean up anything (except your wallet) experience that you get when eating outside is beyond compare.
Pantry - Breakfast
Today I am going to review the breakfast I had recently at Pantry. Comprising of two floors, Pantry is a welcome relief from all those tiny cafes that are opening up in the city these days which are such a problem if you are dining with a large group, or if someone has kids. We ourselves were a group of 5 people with 2 kids. We decided to sit on the top floor which is more spacious and also had a little bit of space for kids to move around. The ground floor is smaller, but it has their drinks & desserts counter along with a display of fresh artisan bread & kitchen appliances for sale.   

Pantry is one of the few places where the menu, tagline & ambiance are in sync with another. "Comfort food with global influence" is the slogan written on the menu and this is reflected beautifully in the cafe. The setting is of a casual cafe, with beautiful windows letting in loads of fresh light. The menu isn't huge, but it features an eclectic mix of favourite dishes from around the world. So there's Tuscan scrambled eggs from Italy, Eggs Benedict from France, Lettuce Wraps from China, Beef Pho from Vietnam and so on and so forth. What further interested us was the ingredients mentioned - instead of a typical cheese & mushroom omelette, theirs is known as Country Omelette with caramelized onions & emmental cheese. Instead of basic pancakes or french toast, they have cinnamon buttermilk pancakes & french toast with salted caramel. 

Since a few of us reached earlier, we decided to order coffee while waiting for the rest. My last coffee experience at Pantry was a bit sad since my friend and I had ordered the wrong coffee, which didn't give us the jolt needed to wake up in the morning. This time asked the waiter for his recommendations, and ended up ordering large/tall cafe lattes which were exactly what we needed! It's a major pet peeve to go to a cafe with a huge variety of coffee on the menu & a clueless waiter - glad to say this was not the case with Pantry. 

We were a bit disappointed when placing the order since they didn't have pancakes or sweet potato fries or the chocolate tart on the menu. One of us had already had breakfast & had planned on ordering just the tart but was disappointed. The tart did become available later, but she had changed her mind by then.  

Our total order consisted of the following:
  1. Masala Omelette - Rs.390
  2. Greek Omelette - Rs. 480
  3. Country Omelette - Rs. 480
  4. Cajun Jambalaya Chicken - Rs. 550
  5. Cheese Poppers - Rs. 480 
  6. Chocolate Tart - Rs. 370
  7. Short Cappuccino - Rs. 210
  8. Tall Cafe Latte - Rs. 250
Pantry - Cheese Poppers
First to arrive in about 10 minutes were the Cheese Poppers - Golden nuggets of cheesy goodness served with a chipotle & jalapeno aioli. These were so good, both in looks & taste, but the 4 piece serving size was quite small compared to the price.
Pantry - Greek Omelette
The rest of the order came after 10 minutes - my friends ordered the omelettes and I had ordered the Cajun Jambalaya since I wasn't in an eggy moodThe Country Omelette & Greek Omelette were both served with roasted potatoes & grilled tomatoes along with a basket of freshly made bread with butter & jam. The omelettes were light & fluffy, with cheese being the star ingredient in both. The Country omelette had a more savoury meaty taste with caramelized onions, mushrooms & melted emmental cheese. On the other hand, the Greek omelette was lighter as it had onions, tomatoes & capiscum with feta cheese & fresh rocket leaves. 
Pantry - Country Omelette
The Masala Omelette was Pantry's take on the Desi Pakistani Omelette and instead of bread, it was served with Palak Paneer & Paratha's. It was instantly & happily devoured by my friends two kids so I am going to assume it was good. 

Pantry - Cajun Jambalaya 
The Cajun Jambalaya was a visual delight when it come with the liberal use of colored capiscums (green, yellow & red) with a sprinkling of paprika at the edges of the plate. The linguini was cooked perfectly, and the cajun spices complimented the sweet peppers brilliant. However, I felt it missed something, maybe shrimp would have been a better option or some side option to provide just a bit of crunch.

Pantry - Chocolate Tart
In the end, we decided to order the chocolate tart since it was now available. It was a fitting end to a delicious meal. I have always preferred savoury over sweet and there are few desserts that make me change my mind. This was one of them - a rich dark chocolate tart with a walnut crust served with cold vanilla ice-cream! So indulgent and absolutely delicious. The only negative would be that the ice-cream felt store-bought and I think fresh would complement the tart better. 

The service at Pantry was as good as the food we had with attentive & trained waiters. It was annoying that a few items weren't available but the waiters were well-versed about the menu and informed us on time. I do wish that there was more space downstairs, as that is non-smoking. It's never a good idea to sit in a small place with kids which is why we opted to go upstairs, but that was obviously smoking. 

Overall, Pantry is a cafe that is a must visit, especially if you are in the mood to try different cuisines. I am planning on buying their fresh bread, and using it to make sandwiches for my home-made cheese. The prices vary depending on the dish & ingredients. If the dish is using local ingredients, then the per head costs are similar or slightly higher to other cafes. However, if deciding to order a dish that incorporates expensive ingredients like fresh buffalo mozzarella or smoked salmon then the per head cost goes up. 

Contact Details:
14-C, 10th Commercial Lane,
Zamzama, Phase 5, D.H.A.
Karachi, Pakistan.
Tel: (92-21) 3-581-0515, 3-581-0517

Saturday, August 23, 2014

Lemon Garlic Chicken

There are some recipes that you just want to make at once. They make you forget about the list of chores that need to be completed, the tv shows that you could be watching, and instead you are standing in the kitchen with ingredients laid out on the counter.

This lemon garlic chicken was one such recipe for me. Instead of the Chinese styled lemon chicken, this is more of an Italian version where the chicken is first browned, then cooked with loads of garlic & spices to make this thick gravy that is just delicious served with spaghetti. Ideally you could serve rice with it, but I prefered the noodles. 
Lemon Garlic Chicken

Lemon Garlic Chicken
Adapted from Emeril Lagasse's Lemon Garlic Chicken Thighs recipe.

Ingredients
  • 500 grams boneless chicken, cubed
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1/8 cup oil
  • 1 cup onions, finely chopped
  • 12 cloves garlic (about 1 heads) garlic, peeled and smashed (I peel the garlic, put it in a clean plastic bag then use a meat mallet to smash it)
  • 1/2 - 1 teaspoon red pepper flakes (adjust to taste)
  • 3 to 4 peppercorns
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/4 cup chicken stock (1 chicken cube dissolved in 1 1/4 cup of water)
  • 2 cloves garlic, finely sliced
  • 3-4 green chillies, whole 
  • 450 grams egg noodles or spaghetti 
  • 3 tablespoons butter
  • 1/2 tablespoon dried parsley
  • Spring Onions or Cilantro/Dhania - for garnish
Directions

  1. Season the chicken with 1 teaspoon salt & 1 teaspoon black pepper. Sprinkle the chicken with the flour and mix it together. Set aside.
  2. In a large saute pan or wok, heat the oil over medium-high heat. When the oil is hot, add the chicken and golden brown on both sides. Remove the chicken from the pan and keep aside.
  3. Keeping the heat on medium-high, add chopped onions to the pan and cook till light brown. Add the smashed up garlic, red chilli flakes, 1/2 teaspoon salt, peppercorns and cook for 2 minutes. Add the lemon juice, chicken stock and browned chicken back to the pan. Bring the mixture to boil, then turn heat to simmer. Cover pan with lid, and cook for 10 minutes. Remove lid, and cook for about 5 minutes till the gravy is to the consistency you prefer. If you want thick gravy, then add cornflour dissolved in water to thicken it. 
  4. Deep fry garlic cloves in a small frying pan or tempering pan (baghar pan) till light golden & crisp. Drain on paper towels. Cut the top of the green chili's, take out the seeds from the top, and then shallow fry green onions till blistered. Drain on paper towels again. 
  5. Cook the noodles till al dente (timing specified on packet). Drain well, and toss in a large bowl with the butter & parsley. Sprinkle some of the parsley on top for garnish. Keep the water to boil for the noodles when starting to brown the chicken. The noodles should be added when the chicken is on simmer so both chicken & noodles are ready at the same time for the optimal temperature. 
  6. Top chicken with fried garlic & chili's. Another option for garnish is to use sliced spring onions or dhaniya/cilantro. 
  7. Serve lemon garlic chicken with noodles on the side. 
Lemon Garlic Chicken with Egg Noodles

Tuesday, August 19, 2014

Vintage Bakeshop & Cafe

Vintage Bakeshop & Cafe - The ambiance & decor
Vintage Bakeshop & Cafe: Visited this quaint little eatery a few weeks ago. Even from outside, Vintage makes quite an impact with the beautiful yellow door, and once you enter, the decor takes you right to the Victorian era.

For more details about the place, and the menu on offer, please check out my review published at Dawn.com

Vintage Bakeshop & Cafe - A classic cafe with a modern twist 
Vintage Bakeshop & Cafe - The food & desserts on offer
Contact Details:

Vintage - Facebook Page

Address:
25C, Khayaban-e-Seher, Off Saba Avenue, Phase 6, DHA, Karachi, Pakistan

Telephone:
021-35341722 - 03218957066

Wednesday, August 6, 2014

Salted Caramel Custard & a Belated Eid Mubarak

Eid Mubarak - Family togetherness with delicious food
Belated Eid Mubarak everyone! Whether you celebrated it simply or in a much more festive manner, I hope it was spent in the midst of family & friends. That is what Eid is all about - family & togetherness. 

I remember as a child, Eid was about new clothes, the delicious food, and of course the Eidi. Getting all dressed up with matching shoes & churiyaan (bangles); going from one house to another to meet relatives & discussing where we would get the yummiest treats; collecting Eidi in little purses, counting it up and then comparing who had gotten the most. 

As an adult, things remain the same but my perception has changed. I still get new clothes, but I try to make sure the less fortunate around me have Eid clothes too; I don't throw a fuss if there's a tailor mishap or if I don't have matching shoes. It's still about the food, but its about appreciating the love & care that someone went through to make a favourite dish for their nieces/nephews. It's about trying new things & complimenting each other instead of being a critic. Lastly, the Eidi. It's not about the monetary amount anymore, but a token which reminds me that while I might be an adult, I am still a little girl in front of the my family who loves me.

There is nothing traditional about the dessert that I am sharing today but its a new Eid trend that I started a few years back. My mom is a brilliant cook in the family (MashAllah) and I hope to someday be as good as her (InshAllah). But ever since I discovered this food passion of mine, I have taken over making desserts for family parties. The response has been brilliant (Alhamdullillah) with the family looking forward to my desserts so much so that every year, I try to outdo myself. So multiple desserts & over the top desserts & staying up half the night is another new habit. But it's all worth it when I start taking away the dessert dishes, and I realize there's nothing left :) 


Salted Caramel Custard

Salted Caramel Custard

Adapted from Bon Appetit 

Assembly: Can be assembled in a large glass bowl or in small glasses/round bowls for individual servings. Assembly should be done before serving or at 1-2 hours before serving so that the biscuit crust doesn't get soggy.
Make-ahead: Salted Caramel can be made ahead by least a week and refrigerated, the custard can be made a day earlier.  

Ingredients:

Cookie Crust

  • 1 1/4 cup finely ground/crushed chocolate cookie crumbs (Used Oreo's - about 2 rolls)
  • 3 tablespoons unsalted butter
  • 1/8 teaspoon salt
Caramel Custard
  • 3 1/2 cups whole milk, divided
  • 1/4 cup + 1 tbsp cornflour
  • 3/4 cup brown sugar, packed
  • 3/4 cup water
  • 5 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla essence
  • 1 teaspoon salt

Salted Caramel

  • 1 cup sugar
  • 1 1/4 cups heavy cream
  • 1 vanilla bean, split and seeds removed (or 2 teaspoon vanilla essence)
  • 1/4 teaspoon coarse salt
  • 1 teaspoon vanilla essence
Whipped Cream
  • about 1/2 cup cold fresh dairy cream (tetra-pak can be substituted but it will not whip up properly)
  • 2 teaspoons fine granulated sugar
Salted Caramel Custard - The different layers
Directions:

Cookie Crust:
  1. Mix cookie crumbs, salt, and butter in a small bowl until well combined. Set aside about 2 tablespoons of the cookie mixture for garnish. 
Pudding/Custard

  1. In a small bowl, whisk 1/2 cup milk and cornflour until combined. Set aside.
  2. In a small saucepan, heat the remaining 3 cups of milk until simmering. Remove from heat and set aside.
  3. In a steel bowl whisk egg yolks on medium speed using a hand mixer for about 3 minutes. 
  4. To make the caramel, stir the brown sugar and water in medium saucepan over medium heat until the sugar is dissolved. Increase the heat, and cook without stirring until a thermometer reads 210 – 220 degrees F (100 degrees C) . The mixture will reduce a bit, and it will become a thick syrup similar to normal caramel. Remove from heat.
  5. With mixer on low speed, gradually whisk in the hot milk, then the cornflour mixture into the eggs. Don't mix it altogether because otherwise the eggs will cook & curdle. Slowly whisk in the caramel. Return the mixture to the saucepan and whisk constantly over medium heat, until the mixture thickens (coats back of a spoon) and a thermometer registers 175 degrees F (80 degrees C), about 7 to 10 minutes. Remove from heat; whisk in the butter, vanilla essence, and salt. Pour through a sieve/muslin cloth to make it more smooth & silky.
  6. Cover and chill custard for 4 to 5 hours. 

Salted Caramel Sauce

  1. Place cream in a small bowl. Scrape in seeds from vanilla bean; add bean. Set aside.
  2. Stir sugar and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat.
  3. Gradually add vanilla cream (mixture will bubble vigorously so be careful). Whisk over medium heat until smooth and thick, about 2 minutes. 
  4. Remove from heat; whisk in butter and salt. 
  5. If any crystals/hard sugar has formed, stir the caramel over very low heat until the hardened pieces melt and the sauce becomes smooth. 
  6. Strain into a heatproof bowl. Let cool slightly.
Whipped Cream

  1. In a bowl whisk cream and sugar with a hand mixer on high until soft peaks form.
Assembly:
  1. Press the cookie crumbs into the bottom of a large glass bowl. Set aside. 
  2. Spoon 1/2 of the salted caramel sauce over caramel custard/pudding and top with lightly whipped cream. 
  3. Sprinkle with reserved cookie crumbs & drizzle of salted caramel (about 2 tablespoon). Make sure it is chilled before serving. 
  4. The salted caramel custard can be made in a big glass bowl or individual glasses/bowls as well. 

Thursday, July 24, 2014

Chicken Cheese Balls

Sharing another recipe that I tried this Ramazan and absolutely loved - Chicken Cheese Balls. I am a huge fan of the Jalapeno Cheese balls at Pizzo - they are filled with melted cheese which literally explodes in your mouth. Since I can't keep ordering from there all the time, this was my take on something similar. Turned out really good especially with the melted cheese inside. This is a recipe that I can see myself making in Ramadan (inshAllah the next one) & on Eid.
Chicken Cheese Balls

Chicken Cheese Balls

Adapted from Shireen Anwar's recipe 

Ingredients
  • 1/2 kg chicken mince
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • 2 bread slices
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon red chilli flakes (optional - add based on the spice level you prefer)
  • 1/2 cup onion, chopped
  • 6 green chillies, chopped
  • 2 tablespoon coriander leaves
  • 12 to 15 mozzarella cheese cubes (one cm in size) - approximately 150 grams of cheese
  • Dry flour/maida to roll
  • 1 egg, beaten with 1/2 tablespoon of water
  • Bread crumbs as required to roll (I personally use Panko style crumbs, but you can use normal as well)
Method
  1. Put mince with all the ingredients into a chopper or food processor, except flour, cheese, egg and crumbs. When chopping ingredients, don't add them all together into the processor as it sometimes gets clogged up. Keeping the chopper/food processor running, add ingredients through the feed tube so that they get mixed properly. 
  2. Chop all the ingredients well. The mixture should be slightly chunky (like kofta/meatball mixture) and not pasty. 
  3. Take mixture on hand, make a round flat disk, put the cheese cube in it and then roll it in a ball. Make all the balls first, keeping them on a tray/plate.
  4. Once all the balls are made, roll them in dry flour/maida first, then dip in beaten egg + water mixture, and then finally in the breadcrumbs mixture.
  5. Deep fry on medium heat till light golden. Since the chicken mixture is raw inside, make sure you don't cook on high heat otherwise the outside will brown but inside will be raw. 
  6. The balls can be kept in the freezer and then fried when required. 

Wednesday, July 16, 2014

Chicken Tikka - Pakistani Style

There's a little bit of cheating involved in this recipe. Basically, I didn't make it. Mom made it, but it is so simple & it turned out so amazing that not sharing it with you would have been sacrilegious. Plus I was responsible for the final baking - so I get a little bit of credit here. Mom makes a Desi-style gravy to serve on the side using up the remaining marinade juices. Serve with potato gratin, mashed potatoes, baked potato or baked vegetables. 

Chicken Tikka - Pakistani Style

Chicken Tikka - Pakistani Style


Ingredients:


For the Chicken:

  • 4 large Chicken Tikka Pieces with bone (used all breast pieces, but you can substitute leg pieces or a combination of both)
  • 8 to 10 tablespoon vinegar
  • 1/2 - 1 teaspoon black pepper
  • 2 teaspoon white pepper
  • 1 - 1/2 teaspoon white pepper
  • 2 tablespoon Chicken Tandoori Masala (Used Shan)
  • 250 grams yoghurt (drain yoghurt in a muslin cloth for an hour so it becomes thick or use Greek yoghurt)
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • 4 tablespoon oil

Gravy:

  • Remainder juices from chicken
  • 1 tablespoon oil
  • 2-3 cloves garlic (sliced thinly)
  • 1 small onion, chopped
  • 1/2 cucumber, chopped
  • 1/2 capsicum, chopped
  • 2 tablespoon worcheshire sauce
  • 2 tablespoon ketchup
  • 1 tablespoon ketchup
  • Cornflour dissolved in water (optional to thicken if required)

Directions:


For the Chicken

  1. Whisk all the marinade ingredients well.
  2. Make slits in the chicken pieces, and then marinate overnight.
  3. Pre-heat oven to 180 degrees celsius.
  4. Line a roasting tray with aluminum foil and then put chicken as well as the marinade into the tray.
  5. Cover the chicken & tray with foil and bake for 30 minutes.
  6. After chicken has baked for 30 minutes, take off the foil, and drain about 80-90% of the marinade juices into a separate container. 
  7. Lower heat to 120 degrees celsius and bake chicken uncovered for 15 - 30 minutes till the marinade dries up.
  8. Use the leftover marinade juices to make gravy on the side.
Desi-style Gravy
  1. Heat oil and fry garlic till light brown. 
  2. Add onion & saute for about 1-2 minutes.
  3. Add gravy juices, and capsicum and remaining seasoning ingredients.
  4. Taste & adjust seasoning if required.
  5. Thicken with cornflour.
  6. Serve with chicken tikka on the side. 

Wednesday, July 9, 2014

White Sauce Pasta with Garlic Mushrooms & Grilled Chicken

I just had a minor epiphany right now - I write VERY long recipes and I am just wondering if that is a good thing or a bad thing. Most people look at a long recipe & go like oh, forget it, I am not making it because it's complicated. But the reason I write detailed recipes is because I want to make sure that none of the steps are missed and you can adjust if required. 

This particular recipe here for white sauce spaghetti has a total of four components - white sauce, grilled chicken, mushrooms & boiled pasta. Sounds long, doesn't it? BUT the chicken recipe I doubled and used for three other dishes (sandwiches, potato skins & this pasta).  That's one component done. The second & third (mushrooms & white sauce) sound long, but they are one pot recipes which can be made in advance. For this particular recipe, I boiled the noodles, made the mushrooms, chicken & white sauce at Iftar (around 7 pm). When it was dinner time (8:30 pm), I warmed everything and then mixed it together. 

So a long recipe does not necessarily mean complicated. But small 'rule of thumb' for whatever recipe you are making: read it at least 2-3 times, make a note of the ingredients you already have & the ones you need, and then plan steps in advance keeping a 15-20 minute buffer margin. This is even more important during Ramadan when you have a strict timeline so its always best to prepare in advance.

Spicy White Sauce Pasta with Garlic Mushrooms & Grilled Chicken

Spicy White Sauce Spaghetti with Garlic Mushrooms, Chicken & Olives


Ingredients

Serves 4-5 people
  • 450 grams egg noodles (spaghetti can be substituted) 
  • Olives for garnish
  • Garlic Mushrooms

    • 2 tablespoon butter
    • 1 teaspoon salt
    • 1/4 teaspoon red chilli flakes (omit if you don't want it to be spicy)
    • 1 can of button mushrooms, sliced 
  • Peri Peri Grilled Chicken 
    • 200 grams boneless chicken, cubed 
    • 1/2 teaspoon vinegar 
    • 1 tablespoon Peri Peri Sauce (Garlic flavored) - Substitute with the one you prefer
    • 1/2 teaspoon salt 
    • 1/2 teaspoon white pepper 
    • 1/2 teaspoon paprika 
    • 1/4 teaspoon red chilli powder (omit if you don't want it to be spicy)
    • 1/4 teaspoon red chilli flakes (omit if you don't want it to be spicy)
    • 1/2 teaspoon garlic paste
  • Cheesy White Sauce
    • 3 tablespoon butter
    • 1 tablespoon garlic paste
    • 2 tablespoon flour
    • 1 1/2 cups - 2 cups milk
    • 1 Knorr chicken cube
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon white pepper
    • 1/4 teaspoon red chilli flakes (omit if you don't want the sauce to be spicy)
    • 1 teaspoon paprika (can be substituted with 1/2 teaspoon red chilli powder)
    • 200 grams shredded mozzarella cheese
    • 3 tablespoon cream
    • 4 tablespoon black olives 

Directions:

For Garlic mushrooms

  1. Melt butter. Add garlic paste & saute for a minute. Add salt & red chilli flakes, if using.
  2. Add sliced mushrooms and saute for 3-4 minutes till they are just light brown and you can smell the delicious garlic aroma. Pour into a bowl and set aside.

For Peri Peri Grilled Chicken:
  1. Marinate chicken with rest of ingredients and keep in fridge for about 30 minute. 
  2. Using a pastry brush, brush about 1 tablespoon of oil on a grill pan, and add chicken.
  3. Grill for about 10-15 minutes on each side, till the chicken is cooked & the water dries. 
  4. Slice chicken into small chunks.  
  5. When I initially made this chicken, I doubled the chicken quantity and used about half of it in this pasta, and the rest of it in Cheesy Potato Skins and Chicken Sandwiches. It's a versatile recipe which can be used for other dishes. 
For Cheesy White Sauce:
  1. Melt butter & add garlic paste. Saute for about half a minute till the raw smell finishes. Add flour and stir for at least 1-2 minutes to cook out the raw taste of the flour. 
  2. Pour in about 1 cup of milk, and stir with a whisk to make sure there are no lumps in the white sauce. 
  3. Keep heating the white sauce on medium heat till you can see small bubbles on the side after which it should start thickening. Use a whisk to mix the white sauce properly. Add chicken cube & rest of spices. 
  4. Add shredded mozzarella cheese and let the cheese melt in the sauce. The sauce will be thick, so add about 1/4 cup - 1/2 cup milk and whisk to get to the right consistency. Add cream & mix in the end.
  5. Taste and adjust seasonings if required. 
  6. Add black olives in the white sauce.
  7. If the white sauce is made in advance, the cheese will thicken & solidify into strands. Just add a little milk and reheat on low flame till cheese is melted and it reaches liquid consistency. 
Assembly:
  1. Boil noodles as per packet directions and set aside. 
  2. Make garlic mushrooms, grilled chicken & white sauce as per above recipes.
  3. Mix the garlic mushrooms & the grilled chicken into the noodles & toss to mix together. Keep a few pieces of mushrooms & chicken aside for garnish.
  4. Take noodles out into a big dish.
  5. Pour half the white sauce over the noodles and toss lightly. Pour the remaining white sauce over the noodles and make sure they are mixed properly. 
  6. Garnish with leftover grilled chicken, mushrooms, olives & a sprinkling of paprika/red chilli powder. 
Spicy White Sauce Pasta with Garlic Mushrooms & Grilled Chicken