500 g penne, boiled and drained
1 onion, sliced
1 yellow pepper, julienned
1 orange pepper, julienned
2 chicken breasts, sliced thinly
3 spring onions, chopped
200 g green peas, fresh or frozen
150 g corn, fresh or frozen
80 g all purpose flour
1 L DODONI fresh milk full fat 3,5%
200 g DODONI Feta, crumbled
150 g DODONI Grated Kefalograviera
salt & freshly ground pepper
Boil the pasta in plenty of well-salted water, drain it and toss with some olive oil. Wash the vegetables and chop them.
Prepare the vegetables and chicken. Heat 3-4 tbsp olive oil in a frying pan and saute the onion, peppers and spring onions, for 3-4 minutes until soft. Add the chicken and saute for another 2-3 minutes. Add the green peas, corn, salt and freshly ground pepper and saute in medium heat for another 5-6 minutes, until the vegetables and chicken are well cooked and most of the liquids have evaporated. Leave aside. Prepare the bechamel. Heat 80 g olive oil in a pot, add the flour and stir continuously with a whisk, for 2-3 minutes until the flour is cooked a bit and is lightly coloured. Add the DODONI fresh milk full fat 3,5, while continuously stirring, so that it doesn’t curdle. Keep stirring with the whisk, for about 7-8 minutes, until it thickens and add freshly ground pepper and nutmeg. Remove from heat, add 100 g DODONI Feta and 50 g DODONI Grated Kefalograviera and mix gently so that they are mingled. Put half of the pasta, half of the sauteed vegetables and chicken and half of the bechamel in a greased baking pan and toss gently so that they spread evenly. Continue with the rest of the pasta, vegetables and chicken and bechamel in layers and even out their surface. Sprinkle with 100 g DODONI Feta and 100 g DODONI Grated Kefalograviera and bake in a preheated oven at 180°C for about 30 minutes, until the cheeses melt and brown a bit. Serve the pasta warm.