CHICKEN ALFREDO

4 cups flour
1 tbs sugar
1 tsp. salt
1 pkt instant yeast
1 tbs oil
Make dough with warm water
Bake
Place filling and freeze : Chutney, chicken, cheese, origanum

30ml (2 TBS.) Rama margarine
250g chickens, cut into strips
1½ cups water (375ml), ½ cup milk (125ml)
1 packet Royco Alfredo Pasta and Sauce
1 cup baby marrow, thinly sliced (250ml)
1 medium tomato, chopped

Method:
In a medium (18cm diameter) saucepan, melt margarine and brown chicken
Add water and milk. Heat until boiling
Add contents of packet and stir continuously until it boils. Simmer for 8 – 10 minutes, adding remaining ingredients for last 5 minutes of cooking time.
Stir occasionally and season to taste

Cooking: