- K&N’s Chicken Tempura - 12-15 pieces
- Fettuccine pasta rolls - 4-5
- Butter - 2 tbsp
- Garlic - 1 tbsp; minced
- Onion - 3 tbsp; finely chopped
- All-purpose flour – 1½ tbsp
- Milk - 2 cups
- Salt - to taste
- Oregano - 1 tbsp
- Black pepper powder - 1 tsp
- Cream - 1 cup
- Parmesan cheese powder - ½ cup
- Cheddar cheese - ½ cup; grated
- Mushroom - ½ cup; sliced
- Black olives - for garnish; sliced
- Parsley - for garnish
Simmer water in a pot; add one tablespoon of oil and pinch of salt.
Add fettuccine pasta rolls in simmering water and boil until 90% cooked. Strain and set aside.
In pan melt butter, add garlic, onion and sauté for a minute. Add all-purpose flour and cook for a minute.
Gradually add milk while stirring continuously to avoid lumps. Now add salt, oregano, black pepper powder and cook for 2-3 minutes.
Add cream, parmesan cheese powder, cheddar cheese and cook for about 4-5 minutes until the sauce is creamy and rich in texture.
Add mushroom and boiled pasta in the sauce and give it a good mix.
Fry K&N’s Chicken Tempura as per instructions on pack.
Dish out pasta on a plate and top it with fried K&N’s Chicken Tempura.
Sprinkle olives and parsley on top. Your pasta is ready.