Spaghetti Meat Mascarpone And Napoleon Chicken With Saute Vegetables by Chef Zakir

Ingredients for Spaghetti Meat Mascarpone:

• Bread slices 2
• Milk 1/4 cup
• Butter 4 tbsp
• Flour 3 tbsp
• Chicken stock 1 cup
• Tomato paste 2 tbsp
• Boiled tomatoes 2
• Sugar 1 tsp
• Parsley chopped 1/4 bunch
• Onion chopped 1
• Beef mince 1/2 kg
• Chili powder 1 tsp
• Oil 4 tbsp
• Kolson spaghetti boiled 1/2 packet
• Salt to taste
• Black pepper 1/2 tsp

Method:

1. Firstly, cut sides of bread, add milk and keep aside, so that it becomes soft.
2. Now add butter and 2 tbsp oil in pan and roast flour in it.
3. Then add chicken stock and cook it well.
4. Now after 3 to 4 minutes, add sugar, boiled eggs, tomato paste, chopped parsley, salt and black pepper, cover it and leave for simmer.
5. Now add beef mince, onion, red chili powder, milked bread slices and salt in chopper, blend it and make small balls.
6. Now add ramining oil and butter in pan and fry it lightly.
7. When it becomes golden fry, then add tomato sauce, half cup water and leave for simmer for 8 to 10 minutes.
8. Then spread boiled spaghetti on platter and put merinated balls together with sauce on top, sprinkle chopped parsley and serve.

Ingredients for Napoleon Chicken With Saute Vegetables:

• Oil 3 tbsp
• Garlic chopped 2-3 cloves
• Onion chopped 1
• Tomatoes boiled 3
• Oat 3 tbsp
• Chicken stock 1 cup
• Chicken breast 2
• Salt to taste
• Black pepper powder 1/2 tsp
• Cream cheese 2 tbsp
• Broccoli boiled 1 small
• Boiled potato 1-2
• Parsley Chopped 1/4 bunch
• Button mushroom  5-6

Method:

1. Firstly, cut chicken breast and keep aside.
2. Then heat oil in karahi pan, fry chopped garlic and chopped onion until golden.
3. Then add chicken and fry until it change its color.
4. Now add chopped tomatoes, oat, chicken stock, salt and chopped black pepper, cover it and leave for cooking.
5. Then in separate karahi pan, add oil saute broccoli, boiled potatoes, button mushroom and parsley chopped with salt, and keep it aside.
6. Now remove cover of chicken pan, add cream cheese and roast on high flame.
7. In end, take out in platter and serve with sauted vegetables.