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PrintCHICKEN NOODLE BAKE
This chicken noodle bake is firmly made up of excellent ingredients that match to your food preferences. This dish is totally made up of aubergines, chicken meat, fine noodles and with perfect sauce. You can also place some toppings to add a perfect appearance.
Serves :
4
Preparation Time :
Preparation Method :
- Slice the aubergine (eggplant), place in a colander and sprinkle with salt; leave for 30 minutes.
- Meanwhile cook the pasta in plenty of boiling salted water for 10 minutes or until tender. Drain and rinse.
- Heat half the oil in a pan and sauté the rinsed and dried aubergine (eggplant) slices until brown. Remove and reserve.
- Add remaining oil and saut6 the green pepper, onion and garlic until soft. Add the tomatoes, chicken and salt and pepper to taste.
- Arrange layers of noodles, aubergine (eggplant) and chicken mixture in a greased 900 ml/1½ pints ovenproof dish.
- To make the sauce: place the butter, flour and stock in a pan and whisk over a moderate heat until the sauce thickens. Continue to cook the sauce stirring, for 1 minute.
- Cool slightly and beat in the egg yolk. Pour the sauce over the layers in the dish. Sprinkle with the breadcrumbs and dot with the butter.
- Cook in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 40 minutes.
- Serve garnished with parsley.
INGREDIENTS
- 2 small aubergines
- Salt and freshly ground pepper
- 100 grams spaghetti or fine noodles
- 4 tablespoons Cooking oil
- 1 green pepper, cored, seeded and chopped
- 2 small onion, chopped
- 2 clove garlic, crushed
- 4 tomatoes, skinned and chopped
- 200 grams cooked chicken meat, chopped
- Chopped parsley to garnish
Sauce
- 30 grams butter
- 30 grams plain flour
- 500 ml chicken stock
- 2 egg yolk
Topping
- 4 tablespoons fresh breadcrumbs
- 30 grams butter
6 comments for “Chicken Noodle Bake”
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