Ingredients
- Shredded chicken breast2 breast
- Onion, chopped2 piece
- Garlic clove, crushed1 clove
- Bell pepper, cut into small cubes2 piece
Penne Pasta500 grams- Chicken broth cube, Maggi2 cube
Cumin0.5 teaspoon
Dried Coriander0.5 teaspoon
Black Pepper0.3 teaspoon
Salt1 teaspoon- Breadcrumbs or ground cake, or grated cheese for topping0.5 cup
Vegetable Oil2 tablespoon
Oil3 tablespoon
Powdered Milk5 tablespoon
Chicken broth2 cup
White Pepper0.3 teaspoon
Steps
- 1
Boil the pasta and drain it, then set aside until needed.
10 minRequired Tools:
Pot - 2
Place the chicken breasts in a pot over heat, add water and a chicken broth cube, boil, then drain the boiling water and cut into small cubes, reserving the boiling water.
15 minRequired Tools:Pot - 3
To prepare the béchamel, heat oil in a pot, then add the chicken broth cube and flour, stirring well until the flour is toasted.
10 minRequired Tools:Pot - 4
Dissolve the powdered milk in 2 cups of the reserved chicken broth and add it to the flour while continuously stirring to avoid lumps, season the béchamel sauce with white pepper and salt.
10 min - 5
Heat oil in a pot, add the onion and garlic, and sauté until the onion is soft and turns yellow, then add the green bell pepper and chicken broth cube, stirring until the bell pepper is tender and cooked.
10 minRequired Tools:Pot - 6
Add the chicken cubes to the onion and bell pepper mixture and mix well to absorb the flavor, then add the pasta and half of the béchamel sauce, mixing well.
10 min - 7
Pour the mixture into a greased Pyrex dish, smooth the surface, and pour the remaining béchamel sauce on top.
10 minRequired Tools:🍳Pyrex dish - 8
Sprinkle the chicken and bell pepper pasta bake with breadcrumbs and bake in the oven at medium temperature for 20 minutes until the top is golden brown, then remove and serve.
20 min
Nutrition Facts
Penne Pastaper 100gCuminper 100gDried Corianderper 100gBlack Pepperper 100gSaltper 100gVegetable Oilper 100gOilper 100gPowdered Milkper 100gChicken brothper 100gWhite Pepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.