Yogurt with chicken béchamel yogurt

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THE EXPERIENCE

recipe by:

Cool Artisan

traditional

contemporary

Level of difficulty

Time needed 60 minutes

INGREDIENTS

FOR THE YOGURT BECHAMEL

100 gr. olive oil

100 gr. flour for all purposes

1 litre of milk

200 gr. DODONI strained yogurt

200 gr. DODONI mix of yellow cheeses

salt & pepper

FOR THE PASTA

80 ml olive oil

1 onion

2 spring onions

1 chicken breast fillet (about 500 g) cut into thin slices

1 green pepper cut into cubes

1 red pepper cut into cubes

400 gr. goat cheese DODONI

300 gr. short pasta (screws or pens)

100 gr. basil pesto

1 kg butter (for the pan)

20 gr. breadcrumbs

PREPARATION

For the béchamel, take the milk out of the fridge to bring it at room temperature or alternatively heat it in a saucepan. Put the oil in a saucepan to heat and add the flour.

Mix well and add the milk gradually, stirring until the béchamel sets. Add the the yogurt and grated cheeses and mix. Finally add the salt and pepper.

EXECUTION

For the pasta, boil the pasta in salted water for 2 minutes less than indicated on the package instructions. Heat the olive oil in a pan. Lightly sauté the onion with the spring onions. Add the chicken and sauté until it turns golden. Finally add the peppers and simmer for 5 minutes. Remove the pan from the heat and add the pasta, basil pesto and 1/3 of the béchamel. Mix well. Butter a pan about 20 x 30 cm (or whatever other pan you may have)

Put the pasta in the base. Add the rest of the bechamel on top and sprinkle with breadcrumbs. Bake at 180°C in a preheated oven for 30 minutes and serve.

Yogurt with chicken béchamel yogurt

Time needed
60 minutes

INGREDIENTS

FOR THE YOGURT BECHAMEL

100 gr. olive oil

100 gr. flour for all purposes

1 litre of milk

200 gr. DODONI strained yogurt

200 gr. DODONI mix of yellow cheeses

salt & pepper

FOR THE PASTA

80 ml olive oil

1 onion

2 spring onions

1 chicken breast fillet (about 500 g) cut into thin slices

1 green pepper cut into cubes

1 red pepper cut into cubes

400 gr. goat cheese DODONI

1 red pepper cut into cubes

400 gr. goat cheese DODONI

300 gr. short pasta (screws or pens)

100 gr. basil pesto

1 kg butter (for the pan)

20 gr. breadcrumbs

PREPARATION

For the béchamel, take the milk out of the fridge to bring it at room temperature or alternatively heat it in a saucepan. Put the oil in a saucepan to heat and add the flour.

Mix well and add the milk gradually, stirring until the béchamel sets. Add the the yogurt and grated cheeses and mix. Finally add the salt and pepper.

EXECUTION

Put the pasta in the base. Add the rest of the bechamel on top and sprinkle with breadcrumbs. Bake at 180°C in a preheated oven for 30 minutes and serve.