Pasta Baked with Chicken and Veggies

Ingredients

  • 250 gm penne pasta
  • 2 tbsp butter
  • 4-6 minced garlic cloves
  • 2.5 tbsp flour
  • 2.5 cups milk
  • 1 stock cube
  • 1/3 cup shredded cheese
  • 1/2 tsp black pepper powder
  • 1/2 tsp oregano
  • 1/4 tsp each of mustard, garlic and onion powder
  • 1/4 cup carrot
  • 1/4 cup peas
  • 2 cups chopped spinach
  • 1 cup boneless chicken
  • 1/4 cup corn kernels, boiled and drained
  • 1/2 tbsp olive oil
  • Shredded Mozzarella cheese for topping

Method –

  • Boil water with 1/2 tbsp salt
  • Add pasta, bring back to boil and cook pasta as per packet directions, minus 2 minutes. Should be cooked al dente
  • Drain the water and set aside
  • Heat 1 tbsp butter and 1/2 tbsp oil in a large pan
  • Add garlic and cook for 10 seconds
  • Add the chicken and vegetables and cook till done with a sprinkle of salt and pepper
  • Add remaining butter
  • When it melts, mix in flour
  • While mixing, gradually pour in about 1/3 of the milk
  • Once the flour and butter mixture is incorporated, pour in the remaining milk
  • After about 4-5 minutes, the sauce should be thick enough
  • Mix the pasta with the meat, veggies and sauce
  • Spread it into a baking dish
  • Top with cheese and bake in a preheated oven at 180° C for 25 minutes

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