Negresco with chicken 🔥😋
Packet of penne pasta
4 chicken breasts
2 onions (large)
2 bell peppers (medium size)
Half a teaspoon of garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons sliced olives
1/4 cup cheddar cheese (grated)
A quarter cup of grated Romano cheese
2 cubes chicken stock
liter of milk
3 tablespoons flour
3 tablespoons butter
Two tablespoons of oil
an egg
1 tablespoon parsley (chopped)
1 teaspoon basil (optional)
lemon
How to prepare
Cut the chicken breasts and put them with finely chopped onion, salt, pepper, spices and lemon juice. Leave them in the refrigerator to marinate for a while.
Start making the sauce: Put a spoonful of butter in a pot on the stove, add the flour and stir quickly so that the flour does not clump and turn yellow.
In another bowl, add the milk and chicken broth until the chicken broth dissolves in it, then pour it over the flour and butter mixture and stir with a wire whisk. Remove from the heat so that the flour breaks up and return to the heat again, stirring until the consistency thickens a little.
Add the cheddar cheese, grated Romano cheese, and black pepper to the sauce until the cheese melts and the mixture has a medium consistency. You can add more milk if the consistency is too thin for you.
Boil the pasta in salted boiling water with a little oil.
Put a tablespoon of butter and a tablespoon of oil in a large pan, add the chopped onion and leave the onion until it wilts. Then add the chicken pieces with the marinade and the rest of the spices and stir for 10 minutes, then add the bell pepper slices.
Drain the pasta and mix it with the olives, chicken and spices until the ingredients are combined. Place it in an oiled baking tray.
Beat an egg and add it to the sauce. Mix three-quarters of the sauce with the pasta and chicken, and pour the rest on top with a sprinkle of cheddar cheese.
Bake in a preheated oven at 180 degrees until the top turns red and golden.
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