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Chicken And Pasta Twist Bake

chef.jackson's picture
Ingredients
  Skimmed milk 1 Pint (600 Milliliter)
  Plain flour 1 1⁄2 Ounce, sieved (40 Gram)
  Freshly ground black pepper To Taste
  Fusilli 7 Ounce (200 Gram, Dried Tricolor Pasta Twists)
  Skinless chicken breast 8 Ounce, cooked and diced (225 Gram)
  Wholemeal breadcrumbs 2 Ounce (50 Gram, Fresh)
Directions

GETTING READY
1) In a large pan of boiling water, cook the pasta for 8-10 minutes, until 'al dente' just tender.
2) Drain well and keep aside.

MAKING
3) In a saucepan, make a sauce by placing the milk and flour.
4) Let the mixture boil over a gentle heat, stirring constantly, until the sauce thickens.
5) Let the sauce simmer for an extra minute, stirring frequently.
6) Season well with black pepper.
7) Add the chicken pieces into the sauce.
8) In a 2.4 litre (4 pint) shallow ovenproof dish, pour the sauce with chicken.
9) Place the pasta twists over the sauce, pressing them gently but do not compeletely submerge them in the sauce.
10) Over the pasta, sprinkle the breadcrumbs and bake for about 20 minutes in a preheated oven until the breadcrumbs are golden brown and crisp.

SERVING
11) Serve the chicken pasta with salad or vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
12 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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