Ingredients
- 3 chicken tenders, cut into strips
- 1 mushroom punnet, optional
- 1 onion, finely chopped
- 1 ⁄2 teaspoon salt
- 1 tablespoon mustard powder
- 1 teaspoon paprika
- 1 cup freshly ground pepper
- 1 garlic clove, minced
- 2 cups shredded cheese
- 2 tablespoons butter
- 1 tablespoon cooking oil
- 1 package pasta
White sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- Dash white pepper
- 1 cup milk
- In a small skillet, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes.
- You can add a t mustard
Method
- Cook your pasta according to the packet instructions
- In a large shallow pan, heat your oil and butter together, add your onions and mushrooms, sauté for a few minutes over a medium to high heat.
- Now add the chicken, salt, garlic and spices.
- Sauté all the ingredients for 5-6 minutes only.
- In a large deep square dish add the chicken, pasta, fried mushrooms, 1 cup of grated cheese and mix.
- At this point you can add green and red pepper and cherry tomatoes – now add your white sauce (see recipe), drizzle with cheese and black pepper and cook in a preheated oven at 190°C for 30-35 minutes.
