Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hr 10 mins
Servings:
8
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts (per serving)
| 527 | Calories |
| 20g | Fat |
| 60g | Carbs |
| 26g | Protein |
