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    Tuesday, August 04, 2015

    Pink Bechamel Chicken Pasta recipe


    8 cups water
    1 large onion (halved)
    1 medium carrot (large pieces)
    1 celery stick (large pieces)
    1 bay leaf
    2 whole cardamom pods
    2 cloves pods
    Salt and pepper
    1 kg chicken (cleaned)

    Ingredients for the pasta:
    1 tablespoon oil
    4 tablespoons butter
    4 tablespoons shredded mozzarella cheese
    4 tablespoons flour
    2 cups milk
    1 cup heavy cream
    1 cup chicken stock
    1 tablespoon tomato sauce
    1/2 kilo boiled Penne pasta


    Method for the chicken:
    - Place water in a pan over medium high heat.
    - Add onion, carrot, celery, bay leaf, cardamom and clove pods, along with the chicken. Let boil.
    - Season with salt and pepper.
    - Reduce heat and cook for about 45 minutes.
    - Remove chicken from stock and set aside to cool. Then, pull into small pieces.

    Method for the pasta:
    - Preheat oven to 180 degrees Celsius.
    - Heat oil in a pan, and add the pulled chicken pieces. Stir for a few minutes, then remove from heat and set aside.
    - Melt butter in a saucepan over medium heat, stir in flour for two minutes.
    - Add the liquids (milk, heavy cream, chicken stock),with continuous whisking with a hand mixer until thickened.
    - Add the tomato sauce and mix in with bechamel. Set aside.
    - Mix half of the bechamel mixture with the cooked pasta.
    - Spread half the pasta mixture into baking dish.
    - Mix the pulled chicken pieces with the mozzarella and place over the pasta.
    - Top with the rest pasta mixture. Pour the rest of the bechamel sauce over the pasta.
    - Bake in the oven for about 45 minutes or until golden brown.
    - Serve warm.

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    Item Reviewed: Pink Bechamel Chicken Pasta recipe Rating: 5 Reviewed By: Mrs. Chef
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