Chicken and Broccoli Gratin with Fettuccine Pasta
Ingrédients
Brocoli150 grams- Fettuccine Pasta250 grams
Huile Végétale2 tablespoons
Ail1 clove
Poulet poitrine300 grams
Lait liquide1250 ml- Maggi Bechamel Mix1 packet
Poivron Rouge2 tablespoons- Fresh Basil2 tablespoons
Poivre noir0.5 teaspoon
Mozzarella150 grams
Mesures
- 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 minutesMatériel requis:
Passoire
Marmite - 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 minutesMatériel requis:MarmitePassoire - 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 minutesMatériel requis:
Poêle à frire - 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 minutes - 5
Pour the mixture into a large baking dish and sprinkle mozzarella cheese on top of the dish.
3 minutes - 6
Bake the dish in a preheated oven at 250 degrees Celsius for 10-15 minutes or until the top is golden brown.
15 minutesMatériel requis:
Four
Faits nutritionnels
Brocolipour 100gHuile Végétalepour 100gAilpour 100gPoulet poitrinepour 100gLait liquidepour 100gPoivron Rougepour 100gPoivre noirpour 100gMozzarellapour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.