CORN & PASTA CHICKEN SALAD

Preparation Method :

• Boil the water with little salt and 1 teaspoon of oil. Add in the pasta or macaroni to the boiling water and cook until soft. Strain and wash several times with cold water.
• Add water with salt and chicken in a pan. Cook for about 15 minutes.
• Mix the cooked pasta, tinned corn, chicken and capsicum in a bowl.
• Heat oil in a nonstick pan. Add garlic followed by tomato puree, sauce, water, salt, sugar, tabasco sauce, oregano and parsley. Simmer on low flame for a few minutes till slightly thick.
• Add in the cream. Switch off the flame immediately.
• Pour the sauce over it and cover and keep in a refrigerator to chill for 20 -30 minutes.
• Before serving arrange some lettuce leaves on a serving platter. Add a few tablespoons thin cream or milk to get a slightly wet consistency. Transfer the salad on the lettuce leaves.
• Deseed the capsicum and cut into thin rings. Half the rings and arrange on the edges. Serve cold.