200g Uncooked Pasta
40g Mozzarella Cheese
135g Roasted Chicken*, bite sized pieces (Or any leftover cooked meats/ham)
4 tbsp Oil
½ Yellow Onion, thinly sliced
2 Garlic Cloves, thinly sliced
2 tbsp Flour
1.5 cup Milk
2 tbsp Tomato Chili Pesto (Or any pesto of your choice)
1 tsp Mustard
130g Cheese of your choice & combination, Mozzarella & Swiss recommended
½ cup Thickened Cream
1.5 tsp Salt & Black Pepper, to taste
4 tbsp Oil
2 Garlic Cloves, finely minced
1 cup Panko Breadcrumbs
1 tsp Parsley Flakes
Salt & Pepper, to taste
*Available at your nearest FairPrice store.
- Preheat the oven to 180°C. Bring a pot of water to boil and cook pasta as per packet instructions. Drain and set aside.
- Garlic Breadcrumbs: Add oil and garlic into a pan over the low heat to slowly infuse the oil with the garlic for 3mins. Once the garlic edges start to brown, add in the remaining ingredients and turn the heat to med-low. Stir fry the panko for about 2-3mins until brown and crispy, Set aside.
- Cheese Sauce: In a saucepan over medium heat, add oil, onions & garlic and sauté for 3mins until light brown. Add flour and stir constantly, cooking the flour for 40s until it absorbs all the oil. Whisk in the milk, pesto and mustard ensuring there are no lumps and cook 3-5mins until thickened and simmering. Add the cheese and stir constantly until completely melted. Turn off the heat, add the cream and season to taste.
- Assembly: Combine the chicken and cooked pasta into the cheese sauce and mix well. Divide the pasta evenly among the pots and top with mozzarella. Bake for 6-8mins until cheese is melted and brown to your liking. Garnish with garlic panko and additional pesto if you wish. Serve hot.