Recipe 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."
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1 (16 ounce) package
dried penne pasta
green bell pepper, diced
skinless, boneless chicken breast halves - cubed
fresh dill weed, chopped
1 (6 ounce) can
Italian-flavored tomato paste
salt and pepper to taste
pepper to taste
shredded mozzarella cheese
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.
tasteless! i wasted too many ingredients on this one dish only to be disappointed... i do not recommend this dish...
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!
this was just so-so for us. a lot of dirty dishes for what amounted to taste a whole lot like baked ziti but with soooo much more work. i gravitated towards this recipe because of the roux base instead of a casserole with canned soups, but the bechamel sauce was very bland - maybe i'm just not familiar with this type of middle eastern cooking, but it just wasn't to our liking. not bad, but nothing special.
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.
This was a pretty good recipe. Our family enjoyed it. We'll definitely make it again.
What a great recipe!Wonderful flavors!I felt like I was eating in a restaurant! The only thing I would change is to make either less noodles or more sauce.The noodles really soak it up.I also used 5 chicken breasts per another users suggestion.This was really very good!
Delicious. This turned out even better than expected. The white and red sauces came together beautifully. Don't skimp on the fresh herbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Bechamel Chicken Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 527
** Calories from Fat: 181
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