Pasta with Roasted Chicken

Mónica Mateos
If you want to prepare a restaurant-style dish, don't miss out on making this delicious short pasta with roasted chicken and an exquisite creamy cheese and basil sauce. It's an exquisite dish!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 1/2 cups penne pasta
  • 1 teaspoon salt, (for the pasta)
  • 2 tablespoons butter, (for the sauce)
  • 1/4 onions, finely chopped (for the sauce)
  • 1 clove garlic, finely chopped (for the sauce)
  • 2 tablespoons flour, (for the sauce)
  • 4 cups cow's milk, cold (for the sauce)
  • 1 cup Manchego cheese, grated (for the sauce)
  • 1/2 teaspoons salt, (for the sauce)
  • 1/4 teaspoons pepper, (for the sauce)
  • 4 chicken breasts, boneless and skinless
  • 1/2 teaspoons salt, for the breasts
  • 1/4 teaspoons pepper, for the breasts
  • 4 tablespoons vegetable oil
  • 2 sprigs basil, coarsely chopped (for garnish)
Preparation
20 mins
35 mins
Low
  • In a pot, heat water and add salt and pasta. Cook until al dente. Drain and set aside.
  • For the sauce, in a small pot over low heat, melt the butter and sauté the onion and garlic. Add the flour all at once and cook until golden. Add the milk and mix. Cook over low heat until it starts to thicken, stirring continuously, for about 20 minutes. Add the cheese and mix until incorporated. Season with salt and pepper.
  • Add the sauce to the pasta and mix well. Set aside.
  • For the breasts, season each breast with salt and pepper and fry in a grill pan with oil on both sides until cooked. Cut into thick strips.
  • Serve the pasta with the chicken breasts and garnish with fresh basil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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