This dish is a great choice when you want a hearty one-dish lunch. The spaghetti, chicken, and creamy béchamel combine beautifully during baking, so every bite is full of flavor.
Required:
- 300 g spaghetti
- 400 g of chicken fillet
- 1 zucchini
- 1 carrots
- 150 g yellow cheese
- 2 tablespoons oil
- Salt and pepper to taste
For the béchamel:
- 40 g butter
- 2 tablespoons flour
- 500 ml of milk
- Salt and pepper to taste
- A pinch of nutmeg
Preparation: Boil the spaghetti in salted water, but keep it a little firm, then drain it. Cut the chicken fillet into smaller pieces, and the zucchini and carrot into small cubes. Heat the oil in a pan, then fry the chicken until it gets a light color. Add the vegetables and continue to simmer briefly until it softens. For the béchamel, melt the butter in a pan, add the flour and stir for a minute to obtain a smooth mixture. Gradually add the milk, stirring constantly, until the sauce becomes thick. Season with salt and nutmeg. Mix the spaghetti with the chicken, vegetables and half of the grated cheese, then pour everything with the béchamel sauce. Transfer the mixture to a baking dish and sprinkle with the rest of the cheese. Bake the dish for about 25 minutes at 190 degrees until the surface turns golden. Let cool for a few minutes, then sprinkle with chopped parsley and serve warm.
