Classic Béchamel Sauce Pasta Ramzan Special

By Food Fusion · 60 min

Ingredients

Instructions

1. Put the chicken cubes in a bowl with the black pepper, pink salt and lemon juice, and mix well.
2. Heat the olive oil in a wok, add the chicken and sear on medium heat for 6-8 minutes until lightly golden. Set aside.
3. Bring water to the boil with salt, add the penne and boil on medium heat for 6-7 minutes until 70% cooked. Drain, reserving 1 cup of the pasta water, and set the pasta aside.
4. Bring the milk to a simmer in a saucepan.
5. Stud half an onion with the 3 cloves and pin the bay leaf to it. Add the onion, cinnamon stick and star anise to the milk and heat on low until it begins to steam without boiling. Steep for 10-15 minutes, then remove the onion and spices.
6. In a wok, melt the butter and heat it.
7. Add the flour, mix well and cook on low heat for 2 minutes.
8. Add the infused milk gradually, ½ cup at a time, whisking well, then simmer for 5 minutes or until thickened.
9. Stir in the white pepper, pink salt, nutmeg, mustard paste and cheddar, mix well and cook on low heat for 2 minutes.
10. Add the boiled pasta and cooked chicken, along with pasta water as needed, mix well and cook for 1 minute.
11. Transfer to a serving dish, garnish with parsley and serve.

Summarized from Food Fusion's video. Watch it for the details.

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