Sufra Dayma: Creamy Pasta with Chicken and Vegetables By Moushira Abdel-Malek Serves 8-10 Ingredients: 300 gms chicken breast fillets (cut into strips) 500 gms penne pasta 1 large onion (quartered and thinly sliced) 3 of each: medium carrots, courgettes, bell peppers (green, red, yellow), all julienned 2 tbsp plain flour 3 cups milk 1/2 cup cream 1 bouillon 2 tbsp Dijon mustard 1/2 cup black and green olives (pitted, chopped) 1/2 cup dill leaves (chopped) Oil + butter Salt + pepper + dry basil Method: Cook pasta in salted boiling water until al-dente. Meanwhile heat oil and butter in a large cooking pan. Add chicken. Stir to slightly brown. Remove with a slotted spatula and leave aside. Add onion and stir to soften and brown. Add vegetables and stir. Add chicken and combine. Cover and leave to cook in their own juices, over low heat. Add mustard. Sprinkle flour and mix. Gradually add milk and bouillon whilst stirring, until sauce thickens. Add cream, olives, pepper and basil. Add drained pasta and stir to combine. Add salt to taste, if needed. Remove from heat and add dill. Stir to mix and serve.
