Bechamel Pasta's Pan With Chicken, Veggies
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 itAdd 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 itBoil 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 waterAdd 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 thicknessMake 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 colorChicken 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 toLet'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 brownedTo 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 panCut 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 servingThe macaroni is ready let it cool for 15 minutes before serving
9
Bake the tortilla at 450f/220c until it's browned and crispyBake the tortilla at 450f/220c until it's browned and crispy
10