Chicken Cheese Pasta
1.
Brush the baking bowl with a small amount of oil, and cover the baking pan with tin foil. Cook the spaghetti in a large pot of boiling salted water according to the package instructions. Remove, rinse with water, and transfer the spaghetti to a baking bowl.
2.
Chop the chicken, put oil in the pan, pour the chicken and fry for about 2 minutes. Sheng out and spare.
3.
Cut the tomato in half lengthwise, remove the stems and seeds of the pepper, and cut it in half lengthwise,
Then place it on the prepared baking sheet, with the skin side facing up, while turning in the whole garlic and onion. Bake at 200 degrees for 5 to 7 minutes, until the tomatoes, peppers, garlic, and onions are soft. Remove from the oven, let cool, and cut tomatoes, peppers, garlic, and onions into small pieces.
4.
Reduce the temperature of the oven to 160 degrees. Make pasta sauce, use a saucepan over medium heat to melt the butter. Add flour and stir-fry slightly, about 30 seconds. Slowly pour in the milk, stirring while cooking, until the sauce thickens a little, 3 to 5 minutes.
5.
Once the sauce thickens, turn off the heat immediately and slowly pour in half the RICOS Concentrated Cheddar Cheese Sauce and half the cheese. Stir until the sauce is completely combined. Then stir in cumin, chili, coriander and lemon juice. Season with salt and black pepper.
6.
Pour the sauce into the cooked pasta, then add the fried chicken and stir. Cover the remaining cheese. Put it in the oven for 20 minutes, remove it and garnish with coriander.
Tips:
1. Total time: 70 minutes, preparation: 20 minutes, production: 50 minutes, serving size: 4 servings.
