How to make it

  • Bechamel Sauce:
  • Ingredients: yield 3 cups
  • •5 tablespoons Unsalted Butter
  • •1/4 cup Flour
  • •3 cups Whole Milk
  • •2 teaspoons Kosher Salt
  • •Nutmeg
  • 1. Heat butter in medium sauce pan until melted.
  • 2. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6-7 minutes.
  • 3. Heat the milk in a separate pan until it's just about to boil. Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook for 30 seconds.
  • 4. Remove from heat and season with salt and nutmeg.
  • ‘1/2 cup parmesan + ½ cup cheddar both grated.
  • Directions:
  • 1. Boil the pasta in some salt and olive oil then Strain.
  • 2. Marinate the chicken in the marinade for 30 minutes then grill in a frying pan painted with some oil. Please cut your chicken in thin fillets so they cook evenly.
  • 3. Into the same pan add some cooking oil and sauté the finely chopped onion until they glisten then drop the sweet peppers and scallions. Drain in a strainer
  • 4. Soak your potato circles in some water and vinegar for 15 minutes then drain and deep fry. Let on paper towels then season and set aside.
  • 5. Heat your oven to 200 C and take out a good Pyrex casserole and line half the amount of your spaghetti at the bottom ladle some béchamel then top with the potatoes then ladle another layer of béchamel then the chicken fillets then another ladle of béchamel then the sautéed vegetables then the final layer of béchamel then spread the cheese on top and drop the remaining béchamel.
  • 6. Bake for 40 minutes on lower thermostat and 15 minutes on the upper thermostat.

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