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ENTAJ chicken Pappardelle (pasta)

ENTAJ chicken Pappardelle (pasta)

6 persons per serving
Preparation time: 60 minutes


Full ENTAJ chicken 1 kg
Pappardelle (pasta) 500 g
Milk 5 cups (1250 ml)
Butter 2 tbsp ( 25 g)
Flour 4 tbsp
Fresh mushrooms 250 g
Mozzarella cheese 200 g
Salt and white pepper (as desired)

How to prepare it:

• Boil the ENTAJ chicken for 40 minutes or until cooked. Remove the skin and bones and then mince the chicken lengthwise and put it aside.
• In the meantime, cook the pasta according to package instructions. Drain the pasta from water and put them aside.
• Béchamel sauce: Melt the butter in a pot, add flour and stir. Then pour the milk. Leave the mixture on the fire to boil with constant stirring, and cook on low heat for 2-3 minutes or until the sauce thickens.
• Mix the cooked chicken with pasta, mushrooms, and béchamel sauce in a large bowl (spice with salt and pepper if needed) and stir to blend the mixture well. (Leave about 1 ½ cup of the béchamel sauce aside).
• Pour the mixture evenly in a baking dish and pour the remaining béchamel sauce with a spoon. Then spread mozzarella cheese on top of the mixture.
• Bake in a preheated oven at 250 °C for 15-20 minutes or until its top layer has a golden brown color.

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