Chili Chicken Pasta

2 tbsp atchuete oil

1 tbsp chopped garlic

¼ cup chopped onion

1 cup chopped tomatoes

1 85 g liver spread

¼ cup MAGGI Chili Sauce

1 8 g MAGGI Magic Sarap

1 cup water

1 250ml NESTLE All Purpose Cream

¼ kg chicken breast fillet, shredded

250 g penne pasta, cooked al dente & drained

Salt and pepper to taste

1. Heat atchuete oil. Sauté garlic, onion and tomatoes until limp. Add chicken, MAGGI Chili Sauce, liver spread and MAGGI Magic Sarap. Cook for 2 minutes.

2. Add water and bring to a boil. Lower heat then add NESTLE All Purpose Cream. Season with salt and pepper.

3. Toss in pasta. Mix until pasta is completely coated with sauce and cook for 1 minute more. 

Serves 4-6.