This béchamel chicken pasta consists of chicken breast, penne pasta, vegetables, and herbs, and is topped with a luscious béchamel and mozzarella cheese.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
527 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until bubbly, about 30 minutes.
Step 3
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
Step 4
Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, dill, and enough water to make a thick sauce; cook and stir until chicken is no longer pink and juices run clear, and mixture heated through. Season with salt and black pepper.
Step 5
Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
Step 6
Combine cooked penne and 1/2 béchamel sauce in a bowl. Transfer 1/2 penne mixture to a baking dish; layer with 1/2 chicken mixture, and 1/2 mozzarella cheese. Layer with remaining penne mixture, remaining chicken mixture, and remaining béchamel sauce. Top with remaining mozzarella cheese.
Ingredients
3 cups milk
5 tablespoons all-purpose flour
5 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste
3 cloves garlic, minced
2 cups shredded mozzarella cheese
1 cube chicken bouillon
1 green bell pepper, diced
1 bunch cilantro
1 small onion, diced
2 skinless, boneless chicken breast halves - cubed
