This recipe is easy to make and tastes delicious. It’s a great dinner option for those nights when you need to get dinner on the table quickly.
prep: 15 mins cook: 55 mins total: 70 mins Servings: 8 Yield: 8 servings
1 (6 ounce) can Italian-flavored tomato paste
1 green bell pepper, diced
pepper to taste
3 cups milk
5 tablespoons all-purpose flour
2 tablespoons olive oil
1 (16 ounce) package dried penne pasta
1 bunch cilantro
2 cups shredded mozzarella cheese
3 cloves garlic, minced
salt and pepper to taste
2 skinless, boneless chicken breast halves – cubed
1 small onion, diced
1 cube chicken bouillon
3 sprigs fresh dill weed, chopped
½ cup frozen peas
5 tablespoons butter
½ cup water
Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.
To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.
Bake 30 minutes in the preheated oven, or until bubbly.
Per Serving: 527 calories; protein 25.7g; carbohydrates 60.1g; fat 20.2g; cholesterol 59.4mg; sodium 620.9mg.