INGRIDIENT:
-FOR THE FILLING:
- 370g (13oz) Pasta of your choice
- 2 tablespoons Olive oil
- 3 Chicken breasts cut into small cubes
- 1 Onion, chopped
- 3 Garlic cloves, crushed
- 2 Bell peppers, diced
- 1 tablespoon Tomato paste
- 400g (14oz) Tomato sauce/chopped tomatoes
- Salt to taste
- Black pepper to taste
- 1 teaspoon Oregano
- 1 teaspoon Paprika
-For the béchamel:
- 6 tablespoons (90g) Butter
- 3/4 cup (90g) Flour
- 3 cups (720ml) Milk, warm
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon Nutmeg
-FOR THE TOPPING:
- 85g (3oz) Mozzarella, grated
- 85g (3oz) Cheddar cheese, grated
METHOD:
1. Preheat oven to 375F (190C).
Prepare large and dip baking dish, set aside.
2. To a large pot filled with water
add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat
olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes; add
crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook,
stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell
peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper,
paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add
the pasta and cook to al dente (1-2 minutes less than in the package
instructions).
5. Meanwhile make the béchamel
sauce: in a large sauce pan, melt the
butter, add flour and whisk until smooth paste forms, then cook for 1 minute.
Gradually add warm milk, while whisking constantly. Keep whisking over
medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper
and nutmeg.
6. Add the sauce to the pasta, the
add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated
cheddar.
8. Bake for about 25-30 minutes,
until golden-brown and bubbly. Let cool slightly before serving.
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