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Chicken Italiano

by North Ayrshire Council

Makes 20 portions

 

Ingredients

  • 675g Pasta
  • 1.2kg Farm assured chicken breast
  • 50g Chicken bouillon
  • 575g Diced onions
  • 130g Butter
  • 500g Cheese
  • 250g Tomato puree

Sauce

  • 125g Butter
  • 125g Plain flour
  • 2L Semi skimmed organic milk

Method

  1. Disolve boullion in hot water to make stock.
  2. Gently poach the fresh chicken in the stock, retain the cooking liquid for the sauce.
  3. Cook pasta in lightly salted boiling water for approx. 8 to 10 mins.
  4. Make white sauce using roux method.
  5. In a separate saucepan fry onions in butter until soft.
  6. Mix tomato puree into white sauce, add cooked onions, pasta , cooked chicken and half of the
    cheese.
  7. Place mixture in serving dish top with remaining cheese, bake in moderate oven for
    25 mins or until a minimum temperature of 82c is reached.

Tips and variations

Serve with fresh salad or seasonal vegetables.

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