Ingredjenti
Pasta600 grams
Żejt ta' ġirasole4 tablespoons- Chicken breast, minced2 breasts
Bżar1 piece
Aglow2 cloves
Peprina1 piece
Kummin0- Salt and pepper0
Tomat1 piece- Powdered milk, dissolved in a cup of hot water1 tablespoon
- Hot water5 cups
Farina1 cup- Żejt ta' ġirasole0.8 cup
Nutmeg0- Chicken broth cube2 cubes
- White pepper, or to taste2 teaspoons
- Breadcrumbs or crushed crackers, for topping2 tablespoons
Passi
- 1
Boil the pasta in salted boiling water, then drain.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Chop the onion, garlic, and bell pepper coarsely and sauté in a frying pan with oil.
recipe.minutesGħodda meħtieġa:
Pan - 3
Add the chopped tomato, black pepper, and cumin, and let it simmer.
recipe.minutes - 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.
recipe.minutesGħodda meħtieġa:Kazzola - 5
Add the bechamel to the pasta and stir.
recipe.minutes - 6
Place half of the pasta in a baking dish, then the chicken, followed by the remaining pasta, and sprinkle with breadcrumbs.
recipe.minutes - 7
Place the dish in the oven for 15 minutes from the bottom and 15 minutes from the top.
recipe.minutesGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Pastagħal kull 100gŻejt ta' ġirasolegħal kull 100gBżargħal kull 100gAglowgħal kull 100gPeprinagħal kull 100gKummingħal kull 100gTomatgħal kull 100gFarinagħal kull 100gŻejt ta' ġirasolegħal kull 100gNutmeggħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.