GRATIN DE FUSILI AU POULET



200 g (0,44 lbs) twisted pasta with 3 flavors (green white red) 60 cl skimmed milk 40 g (0,088 lbs) flour - pepper 250 g (0,55 lbs) skinless chicken breast 50 g (0,011 lbs) wholemeal bread crumbs.

Cook the pasta. During this time, pour the milk little by little over the flour in a saucepan and bring to a boil, stirring constantly until the sauce thickens.

 Cook over low heat for 1 additional minute, stirring often, then season with pepper. Add the dice of chicken and pour everything into a large deep baking dish.

Drain the pasta and spread them over the sauce, pressing them down a little but without immerse them completely.

 Sprinkle evenly with bread crumbs and brown in a preheated oven at 190° for 20 mins.

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