Ingredients
Penne Pasta1 box- Chicken breast, cut into small thin strips3 breast
- Mushrooms, chopped1 box
Vegetable Oil2 tablespoons- Onion, grated2 tablespoons
Cinnamon0.3 teaspoon
Nutmeg0.5 teaspoon- Salt and black pepper0
- Grated mozzarella cheese200 grams
- Grated parmesan cheese for topping0
Butter5 tablespoons
Flour7 tablespoons
Liquid milk7 cups
Garlic2 cloves
Salt0
Steps
- 1
Boil the pasta until half cooked, then drain and set aside.
5 minRequired Tools:
Pot - 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 minRequired Tools:
Casserole - 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 minRequired Tools:Pot - 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 minRequired Tools:Casserole - 5
Pour the béchamel into the pot with the chicken and mix well for about two minutes, then add the pasta.
2 minRequired Tools:Pot - 6
Place the mixture in a Pyrex dish and sprinkle the remaining cheese on top, followed by the parmesan.
5 minRequired Tools:🍳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
Nutrition Facts
Penne Pastaper 100gVegetable Oilper 100gCinnamonper 100gNutmegper 100gButterper 100gFlourper 100gLiquid milkper 100gGarlicper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.