Instructions

1. Cut chicken in Cubes and keep aside.
2. Boil Spaghetti pasta for minimum 8-10 mins with salt. Drain excess water and toss with little oil so that it doesn’t stick.
3. Pour oil into a pan on medium heat, add Chicken cubes to it and sauté it until done with salt & pepper.
4. Add white wine and bring to boil then lower the flame.Add Fresh Cream mixed with Chef’s Art Mango jalapeno dip seasoning.
5. Cook till it gets desired consistency & remove from flame.
6. Add pasta to the serving plate and pour the sauce over it.
7. Garnish the dish with chopped red chillies, grated cheese & Sprig of cilantro leaf and serve hot.