Chicken Pasta Bake Recipe
Hello there foodies, we would be showing you a new way to prepare this delicious chicken pasta bake recipe.
Ingredients
For the filling:
- 370g (13oz) Pasta of your choice
- 2 tablespoons Olive oil
- 3 Chicken breasts, cut into small cubes
- 1 Onion, chopped
- 3 Garlic cloves, crushed
- 2 Bell peppers, diced
- 1 tablespoon Tomato paste
- 400g (14oz) Tomato sauce/chopped tomatoes
- Salt to taste
- Black pepper to taste
- 1 teaspoon Oregano
- 1 teaspoon Paprika
For the béchamel:
- 6 tablespoons (90g)
- Butter3/4 cup
- (90g) Flour
- 3 cups (720ml) Milk, warm
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon Nutmeg
For the topping:
- 85g (3oz) Mozzarella, grated
- 85g (3oz) Cheddar cheese, grated
Instructions
- Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
- To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
- Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
- When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
- Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
- Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
- Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
- Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.