for 4 people

Chicken

1 tbsp	olive oil
270 g	diced chicken
2	onions, finely chopped
2	garlic cloves, finely chopped
1 tsp	mild paprika
¼ tsp	salt
a little	pepper

Béchamel sauce

2 tbsp	butter
1 tbsp	white flour
6 dl	milk
a little	nutmeg, finely grated
¾ tsp	salt

Spaghetti

200 g	spaghetti
	salted water, boiling

Negresco

150 g	mozzarella, coarsely grated
1 glass	grilled peppers in brine (approx. 300 g), rinsed, drained

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.

Show complete recipe