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Bechamel Sauce Chicken Pasta

 INGREDIENTS:

  1. Penne Pasta or any pasta of your choice 2 cups
  2. Boneless Chicken breasts cut into 1-inch cubes 250 grams
  3. Black pepper powder 1/2 tsp
  4. Oil 1 tbsp
  5. Butter 5 tbsp
  6. Vegetable Oil 1 tbsp
  7. Mushrooms 200 grams chopped
  8. Red Capsicum 1/2 cup chopped
  9. Onion 1/2 cup finely chopped
  10. Garlic 2 tbsp finely chopped
  11. Salt as per taste
  12. All-Purpose Flour 4 tbsp
  13. Milk 2 cups
  14. Red chili flakes 1 tsp
  15. Italian seasoning 1 tsp
  16. Oregano 1/2 tsp
  17. Cheese 1/2 cup grated
  18. Cream 3 tbsp
METHOD:

Serving Size 4

Boil 6-8 cups of water to boil. Season it with salt and add the pasta. Cook till perfect al dente texture- firm but tender. When cooked reserve about a cup of the pasta water and then drain the pasta in a colander.

Heat 1 tbsp butter and oil in a skillet and add the chicken pieces to it. Season with pepper and salt.  Cook them for 1-2 minutes until they are no longer pink. Remove and set aside.

In the same skillet melt 3 tbsp butter and add flour. Cook and stir until flour turns a light golden color. Add milk and whisk in low heat for 2 minutes until it becomes thickened. Add cream and bring to a gentle simmer on very low heat. Then season with salt and pepper and gently fold in the cheese until it melts into a sauce.

In another pan add rest of the butter. As it melts add chopped garlic. Sauté on low heat till it loses its raw smell. Add chopped onions and stir fry till they turn translucent. Add mushrooms and capsicum and season with salt. Cook for 3-5 minutes.

Add the cooked chicken pieces and pasta. Add the white sauce and toss until everything is coated well. If the sauce is too thick use some of the reserved pasta water to thin it out a bit.

Garnish with Italian seasoning, dried oregano and some red chili flakes.

Serve hot immediately.





 


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