![]() ![]() It’s a quick and easy, hearty dish – you just layer everything together in a dish once a chicken, pasta and bechamel sauce is cooked.This makes a silky, creamy, cheesy sauce. Then to make it rich and creamy, I add cream and cheddar cheese and for an added layer of flavour, some chicken stock. ![]() I also use red chilli flakes and dried oregano. To add flavour to the Bechamel Sauce season it with black pepper, and salt. The basic Bechamel Sauce is made by cooking together butter and flour and then gradually adding milk while stirring consistently as the sauce begins to thicken. It is a perfect base sauce for creamy pasta bakes, casseroles and macaroni and cheese. I love pasta with creamy sauce and my favourite has to be the bechamel (white) sauce. It starts with a roux and gradually turned to Bechamel with the addition of milk. The Béchamel Sauce – The Bechamel Sauce or white sauce is the star ingredient of this chicken pasta bake.You can use any vegetable you or your family likes, mushrooms, carrots, spinach or any other vegetable you know your family would enjoy. I used red, yellow and green bell peppers chopped and de-seeded. Especially when you have picky eaters around. The Vegetables – I find pasta dishes a great way to sneak in some vegetables.Then in a hot skillet, saute onion in olive oil, when it’s soft add the marinated chicken and cook until it changes colour. ![]()
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