Main Dish # 45 Min.

MODERN NEGRESCO WITH VEGGIES

1 x 400 gm pack spaghetti cooked (little less than al dente)

For the bechamel sauce: 1 liter milk half skimmed

1/2 cup flour (or 1/4 cup flour & 1/4 cup whole wheat flour)

1 tbsp mustard

1 tbsp soy sauce

1/4 tsp paprika

1/8 tsp nutmeg

1/4 cup grated parmesan

salt & pepper

or the chicken: 250 gm chicken fillet thinly sliced

1/2 cup tomato finely diced

1/2 cup red pepper finely diced

1/2 cup yellow pepper finely diced

1 cup fresh mushroom slices

1/2 cup green or black olives slices

1/4 cup parsley leaves minced

1 tsp lemon zest (optional)

2 tbsp olive oil

salt & pepper

For the upper layer: shredded mozzarella

grated parmesan

Serves

6 people

Prep Time

10 Min.

Cook Time

45 Min.

1

Preheat oven to 180 C.
2

Prepare the chicken: Heat a large pan over high heat until hot. Add the olive oil & sear the chicken on both sides until slightly golden. Toss all the veggies with the chicken (except the parsley & lemon zest) & cook for a couple of minutes until the chicken & mushroom are cooked through. Add the parsley + lemon zest & season with salt & pepper.
3

Prepare the bechamel: Whisk the flour into the cold milk until there are no lumps. Place the mixture in a pot over medium heat; whisking frequently until the mixture boils & thickens. Turn off heat, add the rest of the ingredients & whisk to blend. Season with salt & pepper.
4

Assemble: Mix the cooked pasta with the bechamel sauce. Pour half the mixture in a Pyrex, arrange the chicken/veggie on top & cover with the rest of the pasta/bechamel mixture. Sprinkle the cheese on top. Bake in the oven for about 25 minutes until the sauce bubbles & the cheese melts. Serve immediately.