This is a twist on a classic Middle Eastern bechamel pasta. It consists of chicken breast, penne pasta, vegetables, and herbs, and is topped with a luscious bechamel and mozzarella cheese. Baked until nice and bubbly.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.

  • To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.

  • In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.

  • Bake 30 minutes in the preheated oven, or until bubbly.

Nutrition Facts

527 calories; 20.2 g total fat; 59 mg cholesterol; 621 mg sodium. 60.1 g carbohydrates; 25.7 g protein; Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2005
This is now my husband's favorite pasta dish and my boys like it cause it has chicken instead of beef. I do leave out the cilantro and green pepper cause no one in my house likes those ingredients but it's good and satisfying. Oh and I just use dry dill weed instead of fresh. And last time I made it I didn't get to the store for the Italian tomato paste so I used regular and a teaspoon of Italian seasoning and it was just as good. Read More
(18)

Most helpful critical review

Rating: 1 stars
11/08/2010
tasteless! i wasted too many ingredients on this one dish only to be disappointed... i do not recommend this dish... Read More
(9)
66 Ratings
  • 5 star values: 38
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/18/2005
This is now my husband's favorite pasta dish and my boys like it cause it has chicken instead of beef. I do leave out the cilantro and green pepper cause no one in my house likes those ingredients but it's good and satisfying. Oh and I just use dry dill weed instead of fresh. And last time I made it I didn't get to the store for the Italian tomato paste so I used regular and a teaspoon of Italian seasoning and it was just as good. Read More
(18)
Rating: 5 stars
07/18/2005
This is now my husband's favorite pasta dish and my boys like it cause it has chicken instead of beef. I do leave out the cilantro and green pepper cause no one in my house likes those ingredients but it's good and satisfying. Oh and I just use dry dill weed instead of fresh. And last time I made it I didn't get to the store for the Italian tomato paste so I used regular and a teaspoon of Italian seasoning and it was just as good. Read More
(18)
Rating: 5 stars
03/11/2004
Of course I give this recipe 5 stars it is my own. Just a reccomendation for those interested in making this pasta. I usually make a little bit of extra bechamel and put a thicker layer on top. makes it even more tasty! Read More
(11)
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Rating: 1 stars
11/08/2010
tasteless! i wasted too many ingredients on this one dish only to be disappointed... i do not recommend this dish... Read More
(9)
Rating: 5 stars
12/14/2004
I have to admit I was nervous about this recipe and wanted it to turn out well since it involves quite a bit of work and dishes! However my fears were put to rest as soon as I took a bite. This a very good recipe that is not at all your typical casserole. The only things I changed were using margarine lactose-free skim milk and frozen french-cut green beans instead of peas (not a big fan of peas). The end result was great. When reheated as leftovers the bechamel sauce loses some flavor but that's only a minor complaint. Read More
(7)
Rating: 3 stars
08/19/2009
this was just so-so for us. a lot of dirty dishes for what amounted to taste a whole lot like baked ziti but with soooo much more work. i gravitated towards this recipe because of the roux base instead of a casserole with canned soups but the bechamel sauce was very bland - maybe i'm just not familiar with this type of middle eastern cooking but it just wasn't to our liking. not bad but nothing special. Read More
(6)
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Rating: 5 stars
11/07/2008
What a great recipe!Wonderful flavors!I felt like I was eating in a restaurant! The only thing I would change is to make either less noodles or more sauce.The noodles really soak it up.I also used 5 chicken breasts per another users suggestion.This was really very good! Read More
(5)
Rating: 4 stars
03/18/2009
This was a pretty good recipe. Our family enjoyed it. We'll definitely make it again. Read More
(5)
Rating: 5 stars
11/26/2006
Delicious. This turned out even better than expected. The white and red sauces came together beautifully. Don't skimp on the fresh herbs. Read More
(4)
Rating: 1 stars
08/01/2011
lots of ingredients not much taste. Read More
(3)