Chicken Pasta Bake by Zarnak Sidhwa

Ingredients:

• Penne pasta 2 cups
• Onion chopped 1
• Boneless chicken breasts 3
• Paprika 1 tbsp
• Olive oil 2 tbsp
• Salt, Ground black pepper as required

For Sauce:

• Butter 2 tbsp
• Flour 2 tbsp
• Milk 2-3 cups
• Mustard 1 tsp
• Parmesan cheese 100 gm
• Tomatoes 2
  

Method:

1. Cook paste with onion in boiling salted water until all done.
2. Drain, refresh in cold water and leave to drain again in coriander.
3. Marinate chicken strips with paprika, salt and pepper.
4. Heat 1 tbsp oil quickly, fry chicken over high heat for about 2 minutes until golden brown and just cooked through, set aside.
5. To make sauce: Melt butter, add flour and whisk together to form a roux.
6. Cook for 1 minute, then gradually, add milk, whisking until sauce is smooth and thickened and allow to boil for 4 minutes.
7. Stir in mustard and half cheese and season with salt and pepper.
8. Add pasta and onion to sauce in pan and stir together.
9. Spoon half this mixture into greased pyrex dish, arrange chicken strips over top and spoon remaining paste and sauce on top of chicken.
10. Scatter over tomatoes and then top with remaining cheese.
11. Bake in oven at 180 degrees C for 20 minutes until piping hot and golden brown on top.