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Cook: 30 minutes


  • 50 g butter or you can use cooking spray
  • 1 kg chicken breast, diced
  • 500 g mushrooms, sliced
  • 3 cloves garlic, crushed
  • 2 onions thinly, sliced
  • 50 g butter
  • 2 cups milk
  • 2 tablespoons cake flour
  • 1½ cups grated tasty cheese
  • 200 ml thickened cream
  • a handful of parsley
  • 500 g penne, shell or spiral pasta
  • Mozzarella, grated

Cook the pasta till its half cooked. Drain and place in an oven dish.
In a frying pan, melt the butter and add the chicken. Cook the chicken until it starts to go brown. Add the onion garlic and mushrooms. Cook for 5 min, then place them in a bowl.
In the same frying pan, melt the butter, add the flour and mix together. Cook for 1 – 2 min.
Remove from heat and add milk slowly and continue to stir.
Return to the heat on low until sauce thickens. Then add the cheese and keep stirring.
Add the cream.
Return the chicken and mushrooms to the sauce and season with salt and pepper.
Add the parsley, mix and remove from the heat.
Pour mixture over the pasta and top with mozzarella and more tasty cheese and bake in the oven at 225ºC for 30 min or until golden.

Recipe and photo’s:  Dalal Al Boush

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