Bechamel Chicken Pasta Recipes

BECHAMEL CHICKEN PENNE PASTA

Steps:

• 1. Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
• 2. Preheat oven to 350 degrees F Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.
• 3. To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
• 4. In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.
• 5. Bake 45 minutes to 1 hour in the preheated oven, or until bubbly.

BECHAMEL SAUCE

Steps:

• MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
• Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
• Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
• After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
• STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

BECHAMEL CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.
• To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
• In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.
• Bake 30 minutes in the preheated oven, or until bubbly.

WHITE SAUCE CHICKEN PASTA

Steps:

• Into a heating pot, add water 6 cups and warm it properly.
• Add pasta 2 cups, salt 1 tsp, and let the pasta boil for about 8-10 minutes on medium heat.
• Cook the pasta only 3/4th done (80%).
• Strain the pasta from a strainer and pour cold water on it (passing through) to avoid sticking.
• Into a heating frying pan add cooking oil 1 tbsp, chopped garlic 1 tbsp and cook the garlic for about 2-3 minutes till the raw smell goes off.
• Add boneless chicken pieces 200 gm and let it cook for about 7-8 minutes on medium heat.
• Add boneless chicken pieces 200 gm and let it cook for about 7-8 minutes on medium heat.
• Add salt 1/2 tsp, black pepper powder 1/2 tsp, oregano 1 tsp and fry for about 1-2 minutes on high heat.
• Take out stir-fried chicken and vegetables into a plate - keep aside for later use.
• Into a heating frying pan add butter 3 tbsp, all-purpose flour 3 tbsp, and roast the flour in butter for about 2-3 minutes on low heat.
• Add milk 2 cups gradually and continuously stir it on low heat.
• Stir and cook until it gets smooth.
• Add cooking cream 2 tbsp, black pepper powder 1/2 tsp, salt 1/2 tsp, red chili flakes 1 tsp, oregano 1 tsp - mix it well.
• Add the already stir-fried vegetables and chicken into the white sauce and mix well.
• Add already boiled pasta into it and coat it with white sauce.
• The Pasta is ready!

WHITE SAUCE PASTA

Steps:

• Equipment list:
• Scales
• chopping board
• sharp knife
• measuring jug
• ballon wisk
• colander
• sieve
• two sauce pans
• wooden spatula
• Preheat the oven to 200C
• Measure out 25g of plain flour, 25g of margerine, 250ml of milk and 70g of cheese then place them all and the mustard powder into a saucepan and stir well with a hand wisk
• Cut the two chicken fillets into chunks of any size you wish and put them in the oven for 30 mins on 200C
• Slice the pepper and mushrooms into fine pieces then add them into a DIFFERENT saucepan or a frying pan and fry until soft
• Meanwhile bring the white sauce slowly to the boil, stirring all the time until the sauce thickens. Remove from the heat and stir in the grated cheese
• Once the peppers and mushrooms are done add them and the sweetcorn into the white sauce. Then take out the chicken (when finished) and also add it to the white sauce.
• Boil some water in the saucepan and cook the spagetti until 'Al Dante'
• Add 3/4 of the spagetti into the bottom of your bowl/plate then the white sauce and then the rest of the spagetti on top.
• Finally top it with the remains of the grated cheese and ENJOY !!!