Pasta with Béchamel Sauce & Chicken

Ingredients:

For the Chicken:

• 2–3 tbsp vegetable oil

• ½ kg chicken breast, cubed

• 1 red onion, diced

• Sliced bell peppers

• 1 tsp minced garlic

• 1 tsp dried coriander

• 1 tsp paprika

• 1 tsp chicken seasoning

• ½ tsp black pepper

• Salt, to taste

• Cooked penne pasta

• Grated mozzarella cheese

For the Béchamel Sauce:

• 2 tbsp butter

• 2 tbsp flour

• 3 cups milk

• Salt, to taste

• ½ tsp black pepper

• A pinch of sugar (optional)

Instructions:

1. Heat the oil in a skillet over medium heat, then add the chopped onion and sauté until slightly softened.

2. Add the chicken and cook until fully browned.

3. Add garlic and spices, and stir well until the flavors blend.

4. Add the sliced bell peppers and sauté briefly.

5. To make the béchamel: melt butter in a pot, then add flour and stir constantly until it turns golden.

6. Gradually add milk while whisking continuously until the mixture is smooth and lump-free.

7. Add salt, pepper, and a pinch of sugar (if using), stirring until the sauce thickens and begins to boil.

8. In a baking dish, place half of the cooked pasta, spread the chicken mixture over it, then add the remaining pasta. Pour the béchamel sauce evenly over the top.

9. Sprinkle grated mozzarella cheese on top.

10. Bake in a preheated oven at 180°C (356°F) for 20–25 minutes until the cheese melts and the top turns golden.

Serving:

• Serve the dish hot directly from the oven, with a golden cheesy top.

• Optionally, garnish with chopped parsley for a fresh touch.