1. Heat the olive oil in the deep pan sauté the onion, mushroom garlic, all capsicum, and tomato, and keep it cooking.
2. Add the tomato paste and  mix it well with vegetables, then add the cooking cream and keep it low for 5 minutes    
3. Pour the water and mix well                     
4. Add the white pepper and chicken cubes. dry oregano and fresh basil mix well and keep it for 5 minutes more
5- Remove from the fire and put in a container                     
6. Cool the sauce by using the iceboat procedure                    
7. Portion the sauce 250 grams per portion   
8. Keep in the freezer with the proper label with 1 month expiration date                    
 

Ingredients

• 15g Yellow Capsicums
• 10g Olive Oil
• 25g Red Onions
• 3g Garlic
• 15g Cooking Cream
• 15g Red Capsicums
• 15g Green Capsicums
• 20g Mushrooms
• 1g Tomato Paste
• 1g White Pepper
• 1g Chicken Cubes
• 1g Fresh Tomato
• 1g Dry Oregano
• 10g Olive Oli
• 2g Fresh Basil
• 150ml Water