1. 500 gm Fucilli
  2. 4 tablespoons of Amul butter
  3. 1 L Amul Taza Toned Milk (tetra pack)
  4. 1 Amul Cheese Slice
  5. 6 slices of chicken salami
  6. Salt and Black Pepper (according to taste)
  7. 2 tablespoon flour


For the Pasta:

  1. Take a big pot, fill it with water, add pasta with one teaspoon of salt and a dash of olive oil
  2. Put it on the stove with gas on full. (you can start working on the sauce, after this step to save time!)
  3. When the water comes to a boil, simmer the gas and leave for 10-15 minutes.
  4. Check with a fork to see whether the pasta is cooked or not, if cooked, turn off the gas; if not, then let it stay on the gas till the pasta is cooked.
  5. Drain the pasta and keep it aside.

For the sauce:

  1. Take a pan, add 3 tablespoons of butter and let it melt.
  2. Add 2 tablespoons of flour and mix it with butter until smooth.
  3. Add 1/3rd of the milk into the pan, stirring continuously.
  4. Add salt and black pepper according to taste.
  5. Once the sauce thickens, add 1/3rd more milk and try to smoothen out the lumps.
  6. When it thickens again, turn off the gas.
  7. If lumps are present, strain the sauce.
  8. Take another pan and cook your 6 pieces of chicken salami on it, when both sides are light-brownish, take them off the heat and cut into small pieces.
  9. Add these to your sauce and mix well.
  10. Put your sauce back on the gas, add a cheese slice (tear it into small pieces), 1 tablespoon butter and remaining milk. You can add more black pepper and salt, if it needs to be added.
  11. Thicken the sauce to the consistency that best suits you.
  12. Add pasta to the sauce and mix well.
  13. Your pasta is ready to eat!

This pairs really well with Jacob Creek’s Classic Chardonnay!

If anyone tries this recipe, let me know how it goes!


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