Baked Chicken souffle (Italian Style)

Ingredients

Boneless chicken cut into small pieces – 500 gm

Red capsicum – 1 large

Green capsicum – 1 large

Zuccetti – Zucchini – 1 large

Carrots – 4 Nos

 Noodles – penne – 300gm

Olive oil – 2 tbsp/ Egg – 3 Nos

Whipping cream – 200 ml

 Milk – 100 ml

 Chicken stock – 100 ml.

Chopped Basil, mint, coriander leaves – 2 tbsp

Salt to taste

Pepper as needed

Preparation

Wash, dry and deseed the capsicum. Remove the white matter completely and slice them thinly. Wash dry and cut the zucchini and the carrots into small pieces. Cook a litre water adding ½ tbsp salt and cook the carrot pieces for two minutes an drain using a sieve and keep aside.

Boil 2 litres water in a vessel adding ½ tbsp salt and cook the noodles, drain the hot water add cold water and drain again using a sieve and allow to drain fully.

Mix the chicken pieces with the Italian Spices salt and pepper powder. Heat olive oil in a pan add the chicken pieces and fry it for 5 – 8 minutes and remove from heat.

Mix capsicum, zucchini, carrots, noodles and chicken pieces together and place them evenly in a greased baking tray. Whip cream, milk, chicken stock, eggs and spices together and add salt and pepper powder as needed. Pour this paste over the noodle mix.

Preheat oven to 180 C and bake it for about 45 – 50 minutes.