Ingredients:

chicken breasts shredded and boiled 2
uncooked macaroni 1 1/4 cups
tomato puree 1/4
tomato ketchup 2 tbsp
fresh cream 23 tbsp
red chili paste 1/2 tsp
red chili powder 1/4
sugar 1/4 tsp
chopped parsley or coriander 23 tbsp
oil 2 tbsp
large capsicum to garnish 1

Preparation:
Boil 34 cups of water with 1 tsp of salt and 1 tsp of oil.
Add macaroni to the boiling water.
Cook covered for 810 minutes till soft and well cooked but not mushy.
Strain and wash several times with cold water.
To boil chicken, add 1/4 cup of water in a pressure cooker with 1/4 tsp of salt and chicken.
Pressure cook to give 2 whistles.
Drop the pressure by putting water on the lid of the cooker.
Cool and shred the cooked chicken.
Heat oil in a nonstick pan.
Add the chili paste and tomato puree.
Stir for 1/2 minute.
Add the tomato sauce and 3/4 cup of water.
Simmer the sauce on low flame for 12 minutes.
Add salt, sugar, chili powder.
Keeping the flame low add the cream.
Switch off the flame immediately.
Add the cooked macaroni, chicken and parsley.
Stir gently.
Transfer to a bowl and cover and keep in a refrigerator to chill.
Before serving arrange some lettuce leaves on a serving platter.
If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
Transfer the macaroni salad on the lettuce leaves.
Deseed the capsicum and cut into thin rings.
Half the rings and arrange on the edges.
Serve cold.

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