Instructions

• Pour olive oil and add half portion of chopped garlic from the box, sauté for 30sec.

• Reduce to lowest flame, add the white wine vinegar to deglaze the garlic essence. Stir for 2 mins and then add the pasta; mix well for 2-3mins and keep it aside.

• In the same pan, heat butter and add the remaining half portion of chopped garlic, sliced onions from the box and sauté until golden.

• Next, add mushrooms and a pinch of salt and pepper; sauté for 5 mins until it loses it’s water and turns brown.

• Add seasoning mix from the box and extra chilli flakes if needed, as per your taste and stir well.

• Next, add milk, fresh cream and stir well till sauce thickens slightly (cover with a lid on for final few minutes). Add the parmesan cheese cubes from the box and mix well for 3-4min.

• Add the shredded chicken and mix well for 2-3mins (optional).

• At this stage, mix the pasta kept aside into the sauce. Add the capsicum mix and stir everything well for 2-3mins. 

• Finally, add the sauce mix and grated cheese to the pasta and mix well. Garnish it with chopped parsley and black olives.