Red pesto chicken al forno

Method

Pasta and bechamel sauce

• 1)

  Preheat the oven to 210 degrees celsius

• 2)

  Cook pasta according to packet instructions

• 3)

  Whilst cooking, place the chicken in a frying plan and cook for 8-10 minutes until cooked through

• 4)

  In a new saucepan, melt the butter over a low heat

• 5)

  Once melted add in the flour and mix for 1-2 minutes until fully combined. The mixture will go in to the consistency of a thick paste

• 6)

  Once melted add in the flour and mix for 1-2 minutes until fully combined. The mixture will go in to the consistency of a thick paste

• 7)

  Slowly add the milk at 10-15ml at a time and keep whisking all the time, keeping the mixture smooth. If you add the milk too quickly, it can be difficult to combine

• 8)

  Once all the milk is added, increase the heat of the pan slowly and keep whisking until the sauce starts to thicken

• 9)

  At this point, add in to the saucepan the cheese – this is your bechamel sauce

• 10)

  Then add the salt and mix until all combined and take off the heat

• 11)

  Add to the saucepan the red pesto, cooked chicken, spinach and peas

• 12)

  Drain the pasta and add to the bechamel sauce

Crispy topping

• 1)

  In a separate bowl combine the panko breadcrumbs, hard grated cheese and oil

• 2)

  Transfer the pasta in an oven proof dish and top with the breadcrumb mixture

• 3)

  Place the pasta dish in the oven for 10 minutes until the topping is golden and the sauce is starting to bubble