Plumas casserole
with chicken and vegetables
Ingredients
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
Preparation
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.
