More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Bechamel Chicken Pasta

SUBMITTED BY: Maryam

"This is a twist on a classic Middle Eastern bechamel pasta. It consists of chicken breast, penne pasta, vegetables, and herbs, and is topped with a luscious bechamel and mozzarella cheese. Baked until nice and bubbly."

RECIPE RATING:

Read Reviews (34)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	55 Min
READY IN	1 Hr 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16 ounce) package dried penne pasta
2 tablespoons olive oil
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 skinless, boneless chicken breast halves - cubed
1/2 cup frozen peas
1 bunch cilantro
3 sprigs fresh dill weed, chopped
1 (6 ounce) can Italian-flavored tomato paste
1/2 cup water
salt and pepper to taste
5 tablespoons butter
1 cube chicken bouillon
5 tablespoons all-purpose flour
3 cups milk
pepper to taste
2 cups shredded mozzarella cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.
To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.
Bake 30 minutes in the preheated oven, or until bubbly.

ADVERTISE WITH US

REVIEWS

Reviewed on Jul. 18, 2005 by JILLETH

This is now my husband's favorite pasta dish and my boys like it cause it has chicken instead... MORE

Reviewed on Mar. 11, 2004 by Maryam

Of course I give this recipe 5 stars, it is my own. Just a reccomendation for those... MORE

Reviewed on Dec. 14, 2004 by Sola

I have to admit, I was nervous about this recipe, and wanted it to turn out well since it... MORE

Reviewed on Feb. 7, 2008 by LAMIA

This is a very tasty pasta dish and quite versatile too. I halved the recipe and made the... MORE

Reviewed on Jun. 27, 2007 by LINDA MCLEAN

This was very good and a great way to use up leftover chicken and vegetables. I skipped the... MORE

Reviewed on Nov. 26, 2006 by Katherine

Delicious. This turned out even better than expected. The white and red sauces came together... MORE

Reviewed on Oct. 3, 2006 by Tara

Good dish. Used fresh broccoli, cooked with the onions and peppers, and omitted the peas. MORE

Reviewed on Dec. 26, 2005 by IVPLAY

This is my boys' favorite new pasta dish; I wouldn't change a thing about it! MORE

Reviewed on Dec. 12, 2005 by mcnamjo

Wow this recipe is excellent for pasta and chicken lovers. It took a while to prepare but... MORE

Reviewed on Apr. 26, 2005 by MDMAMA

This took two hours to prepare from start to finish and for that amount of time, I like... MORE

MORE MEMBER REVIEWS