1: In a medium sized sauce pan, brown butter and flour in a pan till the color turns golden over medium heat. Keep whisking to avoid any lumps.
2: Pour in the liquids and the seasonings. Continue to whisk until you achieve a nice luscious thick white sauce.
3: Once the desired consistency is achieved, remove from heat.
4: In a frying pan over medium to high heat, add in GG paste and chopped chicken breasts along with salt, pepper, tandoori masala powder, garlic powder, onion powder, and soy sauce. Mix until juices run dry.
5: Add in the pasta sauce and let the sauce bubble. Turn off heat and set aside.
6: Boil the peeled and diced potatoes in salted water. Once boiled and fork tender, drain and mash.
7: Add milk, butter, salt, and pepper to the mashed potatoes. Adjust consistency as needed.
8: Boil elbow pasta according to package instructions and lightly oil spray your baking dish.
9: Layer the pasta and sprinkle some kale over it. Pour 2-3 ladles of white sauce over to keep the pasta soft.
10: Pour the chicken mixture over the pasta, then add a layer of chopped baby spinach and cabbage.
11: Spread the mashed potatoes over the veggies and then pour the remaining white sauce over the potatoes.
12: Sprinkle mozzarella cheese and cheddar cheese over the top, and add green peppers and black olives if desired.
13: Bake for 30 minutes at 350°F, ensuring to broil the top for a bubbly golden cheese.
14: Serve hot with bread and salad.
