Chicken Pasta with Cream and Cheese

Ali Al-HusseiniCuisinier

Ingrédients

• 8 chicken breasts, shredded
  8 breast
• 400 grams spaghetti
  400 grams
• 7 green bell peppers, any type
  7 pieces
• 3 onions
  3 pieces
• 0.5 kilograms carrots
  0.5 kilograms
• 2 cans of mushrooms
  2 cans
• 1/4 cup vegetable oil
  0.3 cup
• 2.5 teaspoons curry
  2.5 teaspoons
• Salt to taste
  0
• 1 pinch of black pepper
  1 pinch
• 4 cans of cream
  4 cans
• 5 tablespoons cream cheese
  5 tablespoons
• 6 tablespoons mozzarella cheese
  6 tablespoons

Mesures

1. 1

   Boil the pasta with a little salt, then drain it. Boil the chicken with an onion and salt to taste, and a pinch of black pepper.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Chop the bell peppers into small pieces, grate the carrots, finely chop the onions, and slice the mushrooms.

   5 minutes
3. 3

   Heat oil in a frying pan, add the onions, mushrooms, curry, and salt to taste. Then add the bell peppers, stir the mixture, and then add the carrots. Stir the mixture and let it cook until done.

   Matériel requis:

   Poêle à frire

   5 minutes
4. 4

   Shred the boiled chicken by hand.

   2 minutes
5. 5

   In a large Pyrex dish, mix the pasta, chicken, and vegetables together and place them in the dish.

   Matériel requis:

   🍳

   Pyrex dish

   5 minutes
6. 6

   Whip the cream cheese with the cream and spread it over the pasta mixture in the dish until it completely covers the top. Then sprinkle mozzarella cheese on top and place the dish in the oven.

   5 minutes
7. 7

   Turn on the oven from both sides until the top of the dish is browned, for about 10 minutes or more. Enjoy your meal.

   10 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