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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)
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PREP TIME
15 Min
COOK TIME
55 Min
READY IN
1 Hr 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
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
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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.
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REVIEWS
Reviewed on Jul. 18, 2005 by JILLETH
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JILLETH
Jul. 18, 2005
This is now my husband's favorite pasta dish and my boys like it cause it has chicken instead of beef. I do leave out the cilantro and green pepper cause no one in my house likes those ingredients, but it's good and satisfying. Oh, and I just use dry dill weed instead of fresh. And last time I made it I didn't get to the store for the Italian tomato paste, so I used regular and a teaspoon of Italian seasoning and it was just as good.
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10 users found this review helpful
This is now my husband's favorite pasta dish and my boys like it cause it has chicken instead...
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Reviewed on Mar. 11, 2004 by
Maryam
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Maryam
Mar. 11, 2004
Of course I give this recipe 5 stars, it is my own. Just a reccomendation for those interested in making this pasta. I usually make a little bit of extra bechamel and put a thicker layer on top. makes it even more tasty!
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3 users found this review helpful
Of course I give this recipe 5 stars, it is my own. Just a reccomendation for those...
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Reviewed on Dec. 14, 2004 by
Sola
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Sola
Dec. 14, 2004
I have to admit, I was nervous about this recipe, and wanted it to turn out well since it involves quite a bit of work and dishes! However, my fears were put to rest as soon as I took a bite. This a very good recipe that is not at all your typical casserole. The only things I changed were using margarine, lactose-free skim milk and frozen french-cut green beans instead of peas (not a big fan of peas). The end result was great. When reheated as leftovers, the bechamel sauce loses some flavor, but that's only a minor complaint.
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2 users found this review helpful
I have to admit, I was nervous about this recipe, and wanted it to turn out well since it...
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Reviewed on Feb. 7, 2008 by
LAMIA
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LAMIA
Feb. 7, 2008
This is a very tasty pasta dish and quite versatile too. I halved the recipe and made the following changes because I didn't have all the ingredients: -rotini pasta instead of penne -shrimp instead of chicken -store-bought pasta sauce with mushrooms instead of the tomato paste and water -parsley instead of cilantro My husband loved it, had 3 servings and took the rest for lunch at work.
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1 user found this review helpful
This is a very tasty pasta dish and quite versatile too. I halved the recipe and made the...
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Reviewed on Jun. 27, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Jun. 27, 2007
This was very good and a great way to use up leftover chicken and vegetables. I skipped the cilantro and peas and used broccoli and mushrooms instead. Also added some hot sauce to the sauce to give it a kick. Gang enjoyed it. Thank you!
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1 user found this review helpful
This was very good and a great way to use up leftover chicken and vegetables. I skipped the...
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Reviewed on Nov. 26, 2006 by Katherine
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Katherine
Nov. 26, 2006
Delicious. This turned out even better than expected. The white and red sauces came together beautifully. Don't skimp on the fresh herbs.
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1 user found this review helpful
Delicious. This turned out even better than expected. The white and red sauces came together...
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Reviewed on Oct. 3, 2006 by
Tara
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Tara
Oct. 3, 2006
Good dish. Used fresh broccoli, cooked with the onions and peppers, and omitted the peas.
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1 user found this review helpful
Good dish. Used fresh broccoli, cooked with the onions and peppers, and omitted the peas.
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Reviewed on Dec. 26, 2005 by
IVPLAY
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IVPLAY
Dec. 26, 2005
This is my boys' favorite new pasta dish; I wouldn't change a thing about it!
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1 user found this review helpful
This is my boys' favorite new pasta dish; I wouldn't change a thing about it!
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Reviewed on Dec. 12, 2005 by mcnamjo
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mcnamjo
Dec. 12, 2005
Wow this recipe is excellent for pasta and chicken lovers. It took a while to prepare but well worth the wait. I used a yellow pepper and did not add the peas. I added seasoning salt to the chicken mixture. YUM YUM
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1 user found this review helpful
Wow this recipe is excellent for pasta and chicken lovers. It took a while to prepare but...
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Reviewed on Apr. 26, 2005 by MDMAMA
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MDMAMA
Apr. 26, 2005
This took two hours to prepare from start to finish and for that amount of time, I like something to be really dreamy to eat. This was good, but I probably won't invest the time again.
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1 user found this review helpful
This took two hours to prepare from start to finish and for that amount of time, I like...
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