Butter Chicken Mac & Cheese

Ingredients

• 1 lb Chicken breasts cut in medium cubes
• 1 tsp minced Garlic
• 2 tbsps Tandoori spice
• 2 tbsps Yogurt
• Salt & Pepper to taste
• ½ tbsp dried Fenugreek (optional)
• 400 gms Pasta (Macaroni, Rotini, Scoobi Do or your choice)
• 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato
• 1/2 can CAMPBELL'S® Condensed No Salt Added Cream of Chicken
• 2 tbsp Butter
• ¼ cup Oil
• Water as required
• 1 cup diced Onions
• 1 tsp minced Garlic
• 1 tsp minced green Chili (optional)
• 1 tbsp chopped Coriander
• 1 tsps each Chili & Cumin powder
• ½ tsp Turmeric
• Salt to taste
• 2 cups Grated Cheese

Instructions

1. Marinate the Chicken in the crushed garlic, Tandoori spice, Yogurt, Salt & Pepper and Fenugreek and allow to marinate for 15 mins to overnight
3. Heat up the Oil in a sauté pan and cook the Chicken till about ½ done and remove and keep aside
5. In the same pot add the butter and sauté the Onion, Garlic, Chili
7. Add all the spices, followed by the Tomato soup and stir well to incorporate. Fill up the empty soup can with water and add it to the pot and bring to the boil
9. Add the partially cooked chicken, turn down the heat and allow it to simmer
11. Add a half can of the Chicken soup and a bit more water as required
13. Add the Coriander
15. Cook Pasta according to the package instructions and drain
17. Fold in Pasta and about a half cup of the Cheese
19. Taste for Salt and add to taste
21. Transfer to an oven proof dish and cover with the rest of the Cheese
23. Bake for 20 - 30 minutes till bubbly and golden brown