Ingredients
500g Nobo elbow pasta
2 chicken breasts cut into strips
2 tbsp olive oil
½ onion
3 cloves garlic
2 cups shredded mozzarella
Béchamel Sauce
2 tbsp butter
¼ tsp white pepper
2 cloves garlic
1 tbsp Makhsous flour
1 litre Capo Whipping Cream
½ tsp salt/ to taste
Directions
- Boil the water in a large pot (5 litres for every 500g of pasta). Add salt to taste.
- Add Nobo pasta to the boiling water and stir continuously to prevent it from sticking together. Cook for 5-6 minutes.
- Strain the pasta and set aside.
- Add a bit of olive oil to a pan and cook the garlic and onions for 2 minutes until soft, golden, and fragrant.
- Cut the chicken into small strips and add to the garlic and onions. Cook for 5 minutes and keep turning the strips until they’re golden on both sides.
- To make the béchamel sauce, melt the butter in a different pot and add the flour. Stir continuously until thick. On low heat, add Capo Whipping Cream and keep stirring until you get the consistency you want. Add the salt, white pepper, and garlic.
- In a baking dish, add half of the pasta, top with chicken, pour the béchamel sauce over the chicken, sprinkle some mozzarella, and repeat with the rest of the ingredients.
- Top everything with mozzarella and bake for 11 minutes at 180 °C or until golden brown. Serve hot.
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