Pasta with Bechamel, Broccoli, and Chicken

بتول محفوظCuisinier

Ingrédients

• 1 kg chicken steak, sliced
  1 kg
• 1 small onion
  1 piece
• 2 cups fresh mushrooms
  2 cup
• 1 bell pepper
  1 piece
• 50 grams butter
  50 grams
• 4 tablespoons flour
  4 tablespoons
• 1 Maggi cube
  1 cube
• boiled broccoli
  1 piece
• 1.5 cups broccoli cooking water
  1.5 cup
• 3 cups milk
  3 cup
• Salt, black pepper, and nutmeg
  0
• 2/3 of a packet of tagliatelle or fettuccine pasta
  0.7 packet
• 100 ml fresh cream
  100 ml
• Yellow cheese for topping, possibly mozzarella
  0

Mesures

1. 1

   Sauté the sliced onion with a pinch of salt and black pepper in a tablespoon of butter.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Add the chicken and stir until its color changes, adding a pinch of black pepper and salt.

   5 minutes
3. 3

   Now add the bell pepper and mushrooms to the chicken and stir until they are cooked and the liquids evaporate.

   5 minutes
4. 4

   Add the remaining amount of butter.

   5 minutes
5. 5

   Sprinkle the flour on top and stir until they are combined.

   5 minutes
6. 6

   Add the milk, broccoli water, and Maggi cube while stirring until it boils and thickens, adjusting the salt to taste with a sprinkle of nutmeg.

   5 minutes
7. 7

   Pour the chicken and bechamel mixture into a large Pyrex dish.

   Matériel requis:

   🍳

   Pyrex

   5 minutes
8. 8

   Top with half of the boiled broccoli florets.

   5 minutes
9. 9

   Then add the boiled pasta and pour the fresh cream on top.

   5 minutes
10. 10

    Bake in the oven at 200 degrees for 40 minutes, then sprinkle cheese on top and brown it.

    30 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques