INGREDIENTS
  • 1 tablespoon Olive oil
  • 1 medium Leek
  • 1 stalk Celery
  • 5 cloves Garlic
  • 1 tablespoon Tomato paste
  • 2 cups Water
  • 2 cubes MAGGI Chicken Stock
  • 1 can Tomato puree
  • 1 teaspoon dried oregano
  • 1 cup Cream, 35%
  • 4 tablespoons fresh dill
  • 3 cups penne pasta dried pasta
  • 300 g tiger prawns
  • 300 g Salmon fillet
  • 1 packet Mozzarella cheese
  • 1 cup grated parmesan cheese

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 593 (Kcal)
  • Protein 38 (g)
  • Total Fat 23 (g)

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HOW TO PREPARE
1
Preheat oven to 175 degrees C and place oven rack to middle position.
2
In a sauce pan, heat Olive Oil and sauté Leeks and Celery until soft, add Garlic and Tomato Paste and sauté for another 2 minutes.
3
Add Hot Water, MAGGI Chicken stock, Tomato Pure and Oregano and simmer on medium heat for 15 minutes.
4
Add Cooking Cream and chopped Dill and simmer until sauce is slightly thick, remove from heat and set aside.
5
Place un-cooked Penne pasta in a large casserole dish, add Prawns, Salmon pieces, Cream Sauce and Mozzarella Cheese and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
6
Sprinkle Parmesan Cheese on top and bake in an oven for 35-45minutes or until pasta is cooked and slightly golden on top.

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