Bechamel Pasta's Pan With Chicken, Veggies
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1 tsp
Ground Ginger
Rotini Macaroni
Onion And Garlic
3 cups
Milk
1 tsp
Ground Ginger
Rotini Macaroni
Onion And Garlic
3 cups
Milk
2 tbsp
Butter
Vegetable oil
3 tbsp
Flour
Salt
1/2 Tsp Black Pepper
1 tbsp
Paprika
1-2 Pounds Of Boneless Skinless Chicken Breast
1 tbsp
Curry
Lemon Juice
1 tbsp
Garlic Powder
2 tbsp
Olive oil
1 tsp
Turmeric
Broccoli
Mushroom
Cheese
Bread Crumbs
Add some oil,onion and garlic,until it's golden then the chicken and cover it
1
Boil 1 tbsp of oil and some salt, add the macaroni until it's Softened and ready, filter it
2
Add the salt and spices then cover it and let the chicken cook through,no need to add water
3
Make the bechamel,butter,1 tbsp of oil,flour,milk salt,black pepper,stir until boiling and thickness
4
Chicken is ready add broccoli,turn of the heat and cover it,give mushrooms a golden color
5
Let's set the pan,add the cheese and bread Crumbs and some dried parsley if you would like to
6
To a preheated oven at 450f/220c until the cheese lightly browned
7
Cut the tortilla quarter then add olive oil,garlic powder,salt,lemon,dried parsley to an oven pan
8
The macaroni is ready let it cool for 15 minutes before serving
9
Bake the tortilla at 450f/220c until it's browned and crispy
10