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Casserole with pasta, peppers and chicken

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Ingredients for 4 servings:

  • 200g penne
  • 2 bunch of spring onions
  • 350 g bell pepper(s), red
  • 250 g mushrooms
  • 350 g chicken breast fillet(s)
  • ½ bunch tarragon
  • 1 egg(s)
  • 250 ml milk
  • 100 ml cream
  • 100 g cheese (Emmental), grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the pasta in boiling salted water until al dente. Trim the vegetables. Slice the spring onions into rings, the bell pepper into strips, and roughly chop the mushrooms. Finely chop the chicken breast and fry in a little hot oil for a few minutes. Rinse and dry the tarragon. Place the vegetables, pasta, chicken breast, and tarragon in a bowl and mix well. Mix the egg with the milk, cream, and half of the cheese and fold into the vegetables. Season the vegetables with salt and pepper and place everything in a greased baking dish. Sprinkle the remaining cheese over the top. Place in a preheated oven at 200°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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