Baked Spinach and Chicken Bechamel Pasta
Ingredients
1 box of Pasta-I used Pennnoni
1 box of frozen spinach- I used fresh that I blanched before hand
2 cups of Roast chicken
500 ml mozzarella cheese
parmasean cheese- I used pecorino but all the same
olive oil
salt to taste
6 tablespoons butter
2 shallots
1/4 cup flour
3 1/2 cups milk
salt to taste
1/2 teaspoon nutmeg
salt to taste
white pepper to taste
Preparation
3
First finely dice the shallot and emincé the garlic.
5
After a minute continue making the roux.
6
Be sure to add the milk slowly a bit at a time and always allow it to come to temperature before mixing or adding more.
7
We want a béchamel about the consistency of yogurt.
8
When the pasta is done drain it and put it back into the pot and add just enough of the bechamel to keep the pasta from sticking to it's self
9
Add the diced chicken and spinach to the pot with the pasta already combined with sauce and fold together.
10
Now your ready to assemble
11
13
Pread a thin layer of bechamel sauce.
14
Tear up basil leaves all over the sauce and lastly spread a layer of grated mozzarella cheese.
16
17
I always make sure to wipe anything that may have split off the edges of the casserole dish or it will burn.
18
Place into a 375 degree oven for 30 to 40 minutes or till it just looks amazing whichever comes first
Tools
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About
Yield:
4.0
Added:
Monday, November 30, 2009 - 12:01pm
