1 large size onion
2 Chicken breast
2 Bell peppers
2 Clover Garlic
1Tbsp.tomato paste
1Tbsp.cumin
1Tbsp.Paprika
1Tbsp.all- purpose seasoning
1/2 Tbsp. oregano
1/2 Tbsp. parsley
500g pasta
Drizzle olive oil
Salt+pepper (to test)
Cheddar cheese+ mozzarella
Next
Bechamel sauce
1 litre milk
100g flour
100g butter
1/4 nutmeg
Salt+pepper
Next
Heat skillet medium high heat, drizzle of olive oil add onion until golden brown, clover of garlic,2 chicken breast cuts in to cub's and cook well until turn white about 5 minutes.
After 5 minutes add tomato paste ,2 diced bell peppers 1tbsp cumin,1tbsp paprika, 1tbsp all purpose seasoning,1/2 oregano 1/2tbsp parsley, fresh black pepper and salt to test.
Cook well until peppers are tender
Next
Boil pasta
500g pasta boiling water add 1tbsp salt, stir and boil 10 minutes.
Next
Bechamel sauce
melt butter on medium heat add flour and cook for 2 minutes, stir well gradually pour in 1liter of milk while stirring constantly.
Keep stirring until you have smooth thick and add salt, pepper, nutmeg .
Drain pasta
now add pasta and chicken transfer half amount of large baking dish,spread half of the bechamel sauce over the pasta and sprinkle with cheese, add the rest of pasta and remaining bechamel sauce and top with cheese.
Bake 200c/400f/gas until golden brown (about 20 minutes).
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