Bechamel Chicken Penne Pasta
By
Cassie *
@1lovetocook1x
1
A friend gave me this recipe to try. It was a hit with the family. Loved it!
My photos
My photos
Ingredients
- 1
- (16 ounce) package dried penne pasta
- 2 Tbsp
- olive oil
- 1
- onion, diced
- 1
- green bell pepper, diced (i will use red)
- 3 clove
- garlic ,minced
- 2-3
- skinless, boneless chicken breast halves - cubed
- 1/2 c
- frozen peas
- 3
- sprigs fresh dill weed, chopped
- 1 bunch
- cilantro (this will be left out of mine)
- 1
- (6 ounce) can italian-flavored tomato paste
- 1/2 c
- water
- salt and pepper to taste
- 5 Tbsp
- butter
- 1
- cube, chicken bullion
- 5 Tbsp
- all purpose flour
- 3 c
- milk
- pepper to taste
- 2 c
- shredded mozzarella cheese
BECHAMEL INGREDIENTS
How to Make Bechamel Chicken Penne Pasta
- 1Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
- 2Preheat 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. - 3To 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.
- 4In 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.
- 5Bake 45 minutes to 1 hour in the preheated oven, or until bubbly.
