Gorgonzola pasta bake

Ingredients for 4 servings:

• 4 chicken fillets (approx. 400 g)
• 250g penne
• salt water
• salt and pepper
• 2 tbsp oil
• 1 can of corn (425 ml)
• 2 chili peppers
• 30 g butter
• 1 clove(s) garlic clove(s)
• 30 g flour
• ⅛ liter chicken broth
• ¼ liter of milk
• 100g Gorgonzola
• nutmeg
• 150 g peas (frozen)
• Fat for the mold
• Pepper for garnishing
• Sage for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Season the chicken fillets with salt and pepper. Fry in hot oil, turning occasionally, for about 10 minutes. Let the meat rest slightly, then cut into strips. Cook the pasta in boiling salted water for about 10 minutes. Meanwhile, drain the corn, wash the chili, cut into rings, and remove the seeds. Peel and finely dice the garlic. Heat the butter in a saucepan and fry the garlic. Add the flour and sauté, then deglaze with chicken stock and milk, stirring continuously. Cut the cheese into pieces and melt it in the sauce. Season with salt, pepper, and nutmeg. Layer the meat, pasta, corn, and peas in a well-greased baking dish. Pour the sauce over the top and sprinkle with chili rings. Bake in a preheated oven (top/bottom heat: 200°C, gas mark 3) for about 10 minutes. Sprinkle with pepper and garnish with sage leaves.