Pasta Béchamel with Chicken Scallop
served with Orzo Soup
Category
Serving
Cuisine
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
Pasta
160 grams
Bolognese sauce
150 ml
Chicken breast
160 grams
Orzo soup
200 ml
bechamel sauce
Mozzarella cheese
Corn oil
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