Boil the pasta in salted water till a la dente once boiled wash in cold water thoroughly and drain in colander.
eal the potatoes cut into chunks, boil in salted water till completely soft. Mash with 1/2 cup milk, 1 & 1/2 tbsp butter sprinkles of salt and Pepper, keep aside.
Meanwhile take another pot add 3 tbsp anchor butter, add your chicken cubes and let it braise till the color changes a little white, add salt, black pepper, garlic granules, crushed green chillis, chilli flakes, let it braise for 10 minutes
Now add the sweetcorn and the cubed trio colur peppers. Let it cook on medium to slow heat for another 5 minutes.
Once you see that the chicken is fully cooked pour the big tub of fresh double cream. Let the mixture boil once then switch the heat of.
Lastly lay your dish, take a long Pyrex dish (oven prof) lay the pasta at the bottom, then the chicken cream mixture, lastly on top add the mash potato
Before putting it in the oven take some fresh cheese and add dollops of mozzarella all around the mash.
Bake in a preheated oven at 180°c till the cheese has melted.Serve it piping hot.