Ingredients
Broccoli150 grams- Fettuccine Pasta250 grams
Vegetable Oil2 tablespoons
Garlic1 clove
Chicken breast300 grams
Liquid milk1250 ml- Maggi Bechamel Mix1 packet
Red Bell Pepper2 tablespoons- Fresh Basil2 tablespoons
Black Pepper0.5 teaspoon
Mozzarella Cheese150 grams
Steps
- 1
Blanch the broccoli florets in boiling water for 4 minutes. Cool them in cold water and then place them in a strainer aside.
4 minRequired Tools:
Strainer
Pot - 2
Cook the fettuccine pasta according to the instructions on the package, preferably leaving it (Al-dente). Then drain and cool it in cold water and set aside.
5 minRequired Tools:PotStrainer - 3
Heat the oil in a large frying pan and lightly sauté the garlic for a few seconds. Add the chicken slices and cook for 5 minutes or until done, then add the milk and the secrets of the Maggi bechamel mix. Stir the mixture continuously until it boils, then let it simmer for 2-3 minutes or until the sauce thickens.
10 minRequired Tools:
Frying Pan - 4
Add the red bell pepper, basil, black pepper, blanched broccoli, and cooked fettuccine to the prepared sauce. Then gently stir the mixture to combine well. (Add salt to taste).
5 min - 5
Pour the mixture into a large baking dish and sprinkle mozzarella cheese on top of the dish.
3 min - 6
Bake the dish in a preheated oven at 250 degrees Celsius for 10-15 minutes or until the top is golden brown.
15 minRequired Tools:
Oven
Nutrition Facts
Broccoliper 100gVegetable Oilper 100gGarlicper 100gChicken breastper 100gLiquid milkper 100gRed Bell Pepperper 100gBlack Pepperper 100gMozzarella Cheeseper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.