Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chicken
Béchamel sauce
Spaghetti
Negresco
Utensils
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Chicken
Heat the oil in a non-stick frying pan. Add the chicken, fry for approx. 3 mins. Remove, set aside, reduce the heat, add the onions and garlic to the same frying pan, sauté for approx. 3 mins. Return the chicken to the pan, season. Remove the pan from the heat.
Béchamel sauce
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in the milk, bring to the boil while stirring. Reduce the heat, simmer for approx. 10 mins., stirring occasionally, season.
Spaghetti
Cook the spaghetti in boiling salted water until al dente, drain.
Negresco
Spread 3 tbsp of béchamel sauce in the bottom of the prepared baking dish. Spread half of the spaghetti and half of the béchamel sauce on top. Sprinkle with half of the mozzarella. Add the peppers and chicken. Top with the remainder of the spaghetti and béchamel sauce, sprinkle with the remainder of the mozzarella.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, leave to stand for approx. 5 mins., plate up.
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