NEW DELHI SPAGHETTINI WiTH CHICKEN

INDIA

In India. most of the noodle or pasta dishes are sweet, and served as dessert. 
But this delicious exception is popular in Delhi.

3 whole chicken breasts, boned, skinned,       4 fresh chilies, seeded, chopped
  and cut into 1 inch Cubes                    6 fresh mushrooms, thinly sliced
1/2 teaspoon of cayenne pepper                 1 tablespoon of vinegar
1/2 teaspoon of black pepper                   1 teaspoon of sugar
2 teaspoons of salt                            1 pound of spaghettini, cooked al dente,
2 tablespoons of cornstarch                      drained
1 egg white
1/3 cup of peanut oil
4 small onions, chopped
4 garlic cloves, minced

in a bowl, place the chicken, cayenne, black pepper, 1 teaspoon of salt, cornstarch, and
egg white. Blend well. In a frypan, heat the oil over medium `eat and buuwn the
chicken evenly. With a slotted spoon, remove the chicken, leaving about 2 tablespoons
of oil, and all of the browned particles. Add the Onions, garlic, and chilies, and cook for
5 rnhiutes, sl~rnng. Stir in the mushrooms, the remaining salt, the vinegar, and the sugar,
and cook stii-u-ing For 4 minutes. Add the cooked eluekcn, blending it with lie vegeutbles,
and cook for 2 nhinutcs.    laste For season~g. Place the hot spagliettini on a hot p latter
and spoon die sauce over it.   loss with two forks, then serve.