Bored of traditional sweets? Charm your guests with a fusion recipe this Diwali.

Avijit Deb Sharma, Executive Chef at Ibis and Novotel Bengaluru shares an interesting recipe. 

Ingredients:

• 75 gm penne (boiled al dente)
• 10 gm garlic, peeled and chopped 
• 5 gm green chilli, chopped
• 80 gm tomato makhani gravy
• 50 gm onion tomato gravy 
• 10 gm red chilli powder 
• 5 gm red chilli flakes 
• 20 gm Amul fresh cream
• 20 gm butter, salted
• 10 gm Parmesan, grated fine
• 80 gm chicken breast, boneless (diced, only for chicken pasta)

 Method:

• Heat oil in a pan and add chopped garlic. Add green chillies and let brown well. For non-veg penne makhani, add diced raw chicken before the gravies are added and saute till done. 
• Add the onion and tomato gravy. Saute well till oil separates.
• Add the red chilli powder and butter. Toss in the penne. Add water as needed to adjust the sauce to a coating consistency.
• Finish off with cream, Parmesan cheese and red chilli flakes.