INGREDIENTS:
Onions
Ginger
3 cloves of garlic
1 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. salt
1tsp. cornstarch
Rigatoni Pasta Shell
2 large Chicken Breast
1 small green bell pepper
6 pcs. mushroom(fungus or shitake mushroom it’s up your choice)
Parmesan Cheese
Mozzarella Cheese
FOR THE SAUCE:
2 cups of milk
1/2 cup of flour
4 tsp. butter
1/2 tsp. ground nutmeg
PROCEDURE:
1.)For the Rigatoni Pasta: Just cook according to the instruction in the box. I cooked my pasta for 15 minutes. Drained after and set aside.
2.)For the Chicken: Put oil in the pan. Sautee the onions, garlic, and ginger around 50 seconds.
3.) Put the diced chicken breast and seasoned with salt, garlic powder, black, pepper, paprika and cumin. Cook around 5-7 minutes.
4.)Put next the green bell pepper and mushroom. Add a teaspoon of cirnstarch.Cook for another 5 minutes. Set aside and let it cool down.
5.)For the sauce: Turn the heat into low. Melt the butter on a separate pan , put the flour and mix it.
6.)Pour the milk slowly and stir it consistently.
7.)Seasoned the sauce with salt, pepper and ground nutmeg.
8.) If the sauce already thicken and no lumps , remove from the heat and let it cool down.
9.)In a tray pan spray a cooking spray or wipe a oil or butter on the bottom.
10.)Just layer the Rigatoni Pasta shell and put next the cooked chicken. Spread evenly before putting the sauce. Sprinkle a little parmesan.
11.)Do the same steps again, just layer the Rigatoni, next the chicken and sauce. At the last layer topped with Mozzarella Cheese.
12.) Cook in pre-heated over for 375 Degrees Fahrenheit for 25 minutes. Let it cool for 10-15 minutes before you serve. The Baked Chicken Rigatoni goes perfectly with garlic toast bread.
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