Step-1 Cook Macaroni
Method
Macaroni - 3 Cups : Cook Macaroni as per the instructions on the packet, adding 1 tsp oil and salt. After cooking, drain left over water and run cold water over it, and drain again and keep aside.
Step-2 For Shredded Chicken
Ingredients
- Chicken breast - 250g
- Salt - To taste
- Pepper - To taste
Method
Boil the chicken with salt, pepper and water. Shred the cooked chicken into big pieces and keep aside.
Step-3 For Veggies & Shredded Chicken Mix
Ingredients
- Garlic - 4-5 Cloves.
- Tomato paste - 2 tbsp.
- Oregano - 1 tsp
- Arabic Spices - 2 tsp.
- Salt & pepper - To taste.
- Carrot - 1 (grated).
- Red & green capsicum - 1.
- Green chilli - 2.
- Chicken broth - 1/2 cup.
Method
- Saute garlic in oil with tomato paste and mix well until the oil separates.
- Add all the spices with chicken stock water and mix well.
- Then add all the veggies and cook for a minute.
- Finally add in the shredded chicken and mix well .
- Keep it closed and cook for 1-2 min in low flame.
Step-4 For Béchamel Sauce
Ingredients
- Chicken stock water - 2 cups.
- Chicken cube - 1.
- Milk powder - 100g.
- Flour - 1/2 cup
- Salt & pepper - if required.
- Fresh cream - 1 cup.
- Mozzarella cheese - 2 cups.
Method
- Add the chicken cube and milk powder into the chicken stock water and whisk well.
- Melt butter in a saucepan, add in the flour and stir continuously.
- Cook it for two minutes till the raw smell disappears.
- Now add the chicken stock water slowly and cook till it becomes a smooth sauce.
- Finally add 1 cup of fresh cream and mix till it gets combined well.
Step-5 Layering
Method
- Take a greased glass dish and spread half of the chicken masala, boiled pasta & béchamel sauce.
- Sprinkle some cheese, oregano and chilli flakes. Repeat to make two more layers similarly.
- Bake it in a preheated oven for about 20-25 minutes at 180 degrees.
