Plumas casserole

with chicken and vegetables



300 g of PastaFina plumas

3 chicken breasts, boneless, skinless and sliced in stripes

1 onion, chopped

1 tablespoon of Paprika of la Vera

Olive oil

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


Step 1

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.

Step 2

Season the chicken breasts with salt, pepper and La Vera paprika.

Step 3

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.

Step 4

In the same pan fry the chopped onion until soft and translucent, about 10 minutes. Turn off the heat and set aside.

Step 5

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.

Step 6

Add hot milk little by little and stir over a medium/high heat until the sauce thickens, about 4 minutes.

Step 7

Turn off the heat, add the mustard, fried onion, 50 g of grated parmesan cheese and the cooked pasta.

Step 8

Get a pan or an oven-safe casserole dish and add the pasta and top it with the strips of cooked chicken.

Step 9

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.

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