Zutaten
Penne-Nudeln1 box- Chicken breast, cut into small thin strips3 breast
- Mushrooms, chopped1 box
Pflanzenöl2 tablespoons- Onion, grated2 tablespoons
Zimt0.3 teaspoon
Muskatnuss0.5 teaspoon- Salt and black pepper0
- Grated mozzarella cheese200 grams
- Grated parmesan cheese for topping0
Butter5 tablespoons
Mehl7 tablespoons
Flüssige Milch7 cups
Knoblauch2 cloves
Salz0
Schritte
- 1
Boil the pasta until half cooked, then drain and set aside.
5 MinBenötigte Werkzeuge:
Topf - 2
In a casserole, place the milk and the whole garlic cloves over medium heat and let it boil for about two minutes, then turn off the heat and set aside.
2 MinBenötigte Werkzeuge:
Auflaufform - 3
In a pot, add the oil, and when it heats up, add the chicken and stir over high heat until its color changes. Add salt, pepper, nutmeg, cinnamon, and grated onion, then reduce the heat and let the chicken cook. After that, add the mushrooms and stir for about two minutes.
10 MinBenötigte Werkzeuge:Topf - 4
In a casserole, melt the butter and stir in the flour over medium heat until slightly toasted. Gradually add the hot milk after removing the garlic cloves, stirring continuously until all the milk is used. Continue stirring until the béchamel boils for about two minutes, then add half of the cheese and stir.
2 MinBenötigte Werkzeuge:Auflaufform - 5
Pour the béchamel into the pot with the chicken and mix well for about two minutes, then add the pasta.
2 MinBenötigte Werkzeuge:Topf - 6
Place the mixture in a Pyrex dish and sprinkle the remaining cheese on top, followed by the parmesan.
5 MinBenötigte Werkzeuge:🍳Pyrex dish - 7
Put the dish in the oven on the middle to lower rack at 450°F for half an hour.
30 Min - 8
Remove from the oven and let it rest for about fifteen minutes before serving.
15 Min
Nährwertangaben
Penne-Nudelnpro 100gPflanzenölpro 100gZimtpro 100gMuskatnusspro 100gButterpro 100gMehlpro 100gFlüssige Milchpro 100gKnoblauchpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.