How to make conchiglioni with chicken and catupiry.
Preparation
1 hour e 15 minutes
Serves
6 people
Difficulty
Fácil
Ingredients
350 grams of conchiglioni noodles
Salt to tasty
Oil or olive oil to tasty
1.5 units of onion
4 units of cloves of garlic
1 kilo of chicken breast
100 milliliters of water
Pepperoni to tasty
Paprika to tasty
Green smell to tasty
3 tablespoons of butter or margarine
2 tablespoons of wheat flour
1 liter of milk
Nutmeg to tasty
Catupiry to tasty
150 grams of grated mozzarella
How to make
Step 1
In a pan of boiling water, add 350g of pasta and salt to taste. Let it cook for approximately 14 minutes.
Step 2
In another pan, add oil, 1 chopped onion, 4 cloves of grated garlic and let it fry. Add 1kg of cooked and shredded chicken and add. Add 100ml of water, salt to taste, pepperoni to taste and paprika to taste. Stir and let it cook. Add chives and parsley to taste, mix and set aside.
Step 3
Now, in a pan, add 3 tablespoons of butter and let it melt. Then add ½ chopped onion and add. Add 2 tablespoons of all-purpose flour, stir until the flour is completely dissolved. Add 1 liter of milk and keep stirring. Add salt to taste, nutmeg to taste and mix until thickened.
Step 4
Take the noodles, add catupiry to taste and shredded chicken. Repeat this process until all ingredients are gone.
Step 5
In an ovenproof dish, add all the noodles. On top, add the white sauce, catupiry to taste and 150g of grated mozzarella. Place in a preheated oven at 180°C until the cheese melts.
