Ingredients
Pasta0.5 kilogram
Liquid milk0.5 liter
Butter4 tablespoons
White flour4 tablespoons- Breaded chicken, cut small0.5 kilogram
- Chicken broth cube1 cube
- Grated mozzarella cheese, or any type3 tablespoons
Cooking Cream1 cup- Onion, chopped1 piece
- Garlic clove, minced1 clove
- Carrot, grated1 piece
- Bell pepper, cut small3 pieces
Curry1 teaspoon
Turmeric1 teaspoon
Cinnamon1 teaspoon
Bay Leaf1 leaf
Rosemary0.3 teaspoon- Cardamom, ground0.3 teaspoon
- Salt and black pepper to taste0
Steps
- 1
Mix the marinade well, then soak the chicken pieces for two hours; the longer, the better.
120 minRequired Tools:
Mixing Bowl - 2
In a pot over heat, place the ghee with the marinated chicken pieces, stirring every two minutes until fully cooked.
20 minRequired Tools:
Pot - 3
Boil the pasta in a pot with water, salt, and a tablespoon of oil for 9 minutes.
9 minRequired Tools:Pot - 4
To make the béchamel, in a pot over heat, place the butter with the flour and stir until the flour aroma appears. Add the milk while continuously stirring, then add the cup of cream. When the mixture thickens slightly, add the grated cheese, salt, and white or black pepper, and remove from heat to cool.
20 minRequired Tools:Pot - 5
Add 3/4 of the béchamel to the pasta and mix.
5 min - 6
Layer half of the pasta in a buttered baking dish, then place the chicken pieces, followed by the remaining half of the pasta, and finally the remaining béchamel. Place the Najresco dish in a preheated oven for 35 minutes until the top is golden.
35 minRequired Tools:🍳Baking Dish
Oven
Nutrition Facts
Pastaper 100gLiquid milkper 100gButterper 100gWhite flourper 100gCooking Creamper 100gCurryper 100gTurmericper 100gCinnamonper 100gBay Leafper 100gRosemaryper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.