300 g of PastaFina plumas
3 chicken breasts, boneless, skinless and sliced in stripes
1 onion, chopped
1 tablespoon of Paprika of la Vera
Salt and pepper
For the sauce:
50 g of butter
50 g of flour
1 tablespoon of mustard
100 g of parmesan cheese
750 ml of milk
2 large tomatoes, seedless
Cook the pasta in abundant boiling water with a pinch of salt until al dente. Strain, pour some cold water over it and set aside.
Season the chicken breasts with salt, pepper and La Vera paprika.
Heat a pan with a little olive oil over a medium heat and cook the chicken breasts until golden. Transfer to a plate and set aside.
In the same pan fry the chopped onion until soft and translucent, about 10 minutes. Turn off the heat and set aside.
For the sauce heat a pan and melt the butter. Add the flour and mix with a wooden spoon for a minute or two, until you get a golden paste.
Add hot milk little by little and stir over a medium/high heat until the sauce thickens, about 4 minutes.
Turn off the heat, add the mustard, fried onion, 50 g of grated parmesan cheese and the cooked pasta.
Get a pan or an oven-safe casserole dish and add the pasta and top it with the strips of cooked chicken.
Finally, add the diced tomatoes on top, the rest of the cheese and grill in the oven for 20 minutes at 200ºC. Serve with extra cheese.