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Pasta Béchamel with Chicken Scallop
served with Orzo Soup

 

Cooking Time 20 minutes

Category

Chicken

Serving

2 Persons

Cuisine

Arabic

From the test group:

Nothing beats a creamy and buttery bechamel sauce coating an ‘al dente’ pasta, mixed with beef Bolognese tomato sauce to accompany the most tender chicken scallops. This is a restaurant-quality casserole that still tastes homemade. A bowl of wheat-based orzo soup completes the meal, and Iftar is ready in less than thirty minutes!

EGP162.00

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Note: For Ramadan menu items 1 order = 2 servings

Ingredients

Directions

Step 1- Gear Up

Preheat the oven at 180 degree Celsius.

In a mixing bowl. mix the pasta, the beef sauce and half of bechamel sauce.

Step 2- Bake the Pasta

Add the mixed pasta to the oven tray (provided by us). Add the remaining of the bechamel sauce on the top and spread the cheese at top of the bechamel. Move the tray to the oven and bake for (7) minutes or until golden color on top.

Step 3- Fry the Chicken

On a frying pan over a medium heat. Add (6) tablespoon (TBSP) corn oil,  and Fry the Chicken scallop for (2) minutes or until fully cooked (golden brown colour) on both side.

Step 4- Prepare the Soup

In a pot, boil the soup on a medium-high heat. Remove from the heat and keep warm.

Step 5- Serve the Iftar

On a serving bowl, put the shared soup, place the fried chicken on a serving plate and serve the pasta bechamel on the cooking tray.

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EGP162.00

Currently unavailable, wait for it - or add to wish list

Add to Wishlist
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Note: For Ramadan menu items 1 order = 2 servings

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