Chicken With Pasta Baked In White Sauce Recipes

BAKED CHICKEN WITH PASTA SAUCE

Steps:

• In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Place in a 13x9-in. baking dish coated with cooking spray. , Bake, uncovered, at 400° for 20-22 minutes or until a thermometer reads 170° Pour pasta sauce over chicken. Sprinkle with cheese. , Bake 12-14 minutes longer or until sauce is bubbly and cheese is melted. Serve with pasta if desired.

CHICKEN WITH PASTA BAKED IN WHITE SAUCE

Steps:

• Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.
• Boil till the chicken is tender and cooked.
• Remove chicken.
• Keep stock aside.
• Remove the bones and cut the chicken into thin strips and keep aside.
• Now, proceed with preparing the white sauce.
• If your using Maggie bechamel mix, make the sauce according to the recipe.
• Add little water to the stock to make 1 litre.
• Put it on flame.
• Add little flour at a time, making sure it doesn't form any lumps.
• Slowly, pour in the milk.
• Stir until the sauce is smooth.
• Mix 1 tbsp.
• of butter and allow the sauce to simmer for a few more minutes till it thickens.
• Remove from heat.
• Set aside.
• In a baking dish, place some chicken at the base.
• Sprinkle some pepper and top with some of the white sauce and a little grated cheese.
• Cover it with 3-4 Lasagne strips.
• Continue layering the same way until all the chicken and the white sauce is over.
• Cover with aluminium foil.
• Preheat oven to 180C for 15 minutes.
• Bake the chicken for 30-45 minutes until the pasta is done.
• Remove the foil.
• Top the dish with the remaining cheese.
• Return to the oven until it turns brown.
• Serve hot!

BAKED CHICKEN WITH PASTA SAUCE

Steps:

• Set oven to 375 degrees F.
• Grease a 13 x 9-inch or a 2-quart baking dish (a larger baking dish might be needed for more chicken pieces).
• Pat the chicken pieces dry using paper towels.
• Season the chicken pieces with seasoned salt, black pepper and garlic power.
• Place into the baking dish.
• Bake for 30 minutes.
• Drain any fat in the dish.
• Pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through.
• Sprinkle Parmesan cheese over.
• Serve with cooked spaghetti.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

CHICKEN SPAGHETTI WITH WHITE SAUCE

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.