Ingredients
Pasta600 grams
Sunflower oil4 tablespoons- Chicken breast, minced2 breasts
Onion1 piece
Garlic2 cloves
Bell Pepper1 piece
Cumin0- Salt and pepper0
Tomato1 piece- Powdered milk, dissolved in a cup of hot water1 tablespoon
- Hot water5 cups
Flour1 cup- Sunflower oil0.8 cup
Nutmeg0- Chicken broth cube2 cubes
- White pepper, or to taste2 teaspoons
- Breadcrumbs or crushed crackers, for topping2 tablespoons
Steps
- 1
Boil the pasta in salted boiling water, then drain.
5 minRequired Tools:
Pot - 2
Chop the onion, garlic, and bell pepper coarsely and sauté in a frying pan with oil.
5 minRequired Tools:
Frying Pan - 3
Add the chopped tomato, black pepper, and cumin, and let it simmer.
5 min - 4
To make the bechamel, in a pot over heat, add the oil and flour and stir. Add the milk, then gradually add the warm water while stirring until it reaches a medium thickness. Add the broth cube, nutmeg, and white pepper.
10 minRequired Tools:Pot - 5
Add the bechamel to the pasta and stir.
5 min - 6
Place half of the pasta in a baking dish, then the chicken, followed by the remaining pasta, and sprinkle with breadcrumbs.
5 min - 7
Place the dish in the oven for 15 minutes from the bottom and 15 minutes from the top.
15 minRequired Tools:
Oven
Nutrition Facts
Pastaper 100gSunflower oilper 100gOnionper 100gGarlicper 100gBell Pepperper 100gCuminper 100gTomatoper 100gFlourper 100gSunflower oilper 100gNutmegper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.