Fustany Team 
Ramadan Iftar Menu: Day 28
Broccoli Soup + Cajun Chicken Pasta + Mango Tart
The Soup:
You can find the recipe for broccoli soup right here.
Main Dish:
Cajun Chicken Pasta Recipe
What you'll need:
1/2 kilo boneless skinless chicken breasts (sliced into strips)
1 cup chicken broth
250 grams linguine pasta (cooked al dente)
2 tsp Cajun spices (white pepper, garlic powder, onion powder, paprika, and ground black pepper)
Salt and pepper
2 tbsp butter
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 green onion (sliced)
250 grams fresh mushrooms
1 tomato (diced)
1 cup heavy cream
1 tbsp flour
2 tbsp Parmesan cheese (grated)
Steps:
1. Start by preparing the linguine pasta al dente and set aside.
2. In a bowl, season the chicken breasts with the Cajun spices and make sure to coat it all.
3. In a cooking pan, heat the butter and add the chicken breasts. Sauté for a couple of minutes until the chicken is tender, then reduce the heat and add the bell peppers, mushrooms, green onion and tomato.
4. Now it's time to pour in the chicken broth and the heavy cream to the cooking pan. Keep stirring on low heat for a couple of minutes.
5. Add the flour to the mixture until it thickens, keep stirring.
6. Add the cooked linguine pasta to the cooking pan and sprinkle salt and pepper to taste.
7. Serve the Cajun chicken pasta with grated Parmesan cheese on top.
Dessert:
Mango Tart Recipe
What you'll need:
For the crust:
100 grams butter (melted)
1/4 cup confectioner's sugar
1 cup flour
1/4 tsp salt
For the filling and topping:
4 large mangoes (peeled and sliced)
3 tbsp confectioner's sugar
2 tbsp lemon squeeze
1 tsp gelatin
1/3 cup heavy cream
1/4 tsp salt
Steps:
Prepare the crust:
1. Combine the melted butter, sugar, flour and salt in a bowl.
2. Add the mixture to a food processor and blend until a dough is formed.
3. Shape the dough into a ball using your hands, then cover it with plastic wrap and refrigerate for an hour.
4. In a tart pan, evenly press the crust dough using your fingers and spread it to cover the bottom and sides. Make sure to remove any trims outside the tart pan.
5. Cover the tart pan with plastic wrap and leave in the refrigerator for 30 minutes.
6. When you take it out, use a fork to make holes in the crust dough and then bake in the oven for about 20 minutes until it turns golden.
7. Leave it aside until it cools completely, then it's ready to be filled.
Prepare the filling:
1. In a food processor, add two mangoes, the sugar, lemon squeeze, and a pinch of salt. Beat the mixture until it's smooth.
2. Add the mango purée to a sauce pan over low heat, and add the gelatin. Stir well until the gelatin is dissolved.
3. Meanwhile, beat the heavy cream in a large bowl using a electric mixer, then add in the mango purée. Blend well until the mixture thickens.
4. Chill the filling for a couple of hours in the refrigerator.
Assemble the mango tart:
1. Pour in the mango filling into the tart crust and smooth the top using the back of a spoon.
2. Chill in the refrigerator for eight hours, then take it out and decorate using mango slices.
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