Recipes
non-veg
Baked Pasta
By Ipshita Mukherjee
⏳ Prep Time: 50 minute
07 Jan 2020
2020-01-07T11:40:19.000Z
11.03
Nutritional Overview
Calories
1102.9 kcal
Protein
90.9 gm
Carbs
95.5 gm
Fats
39.7 gm
Ingredients
Potato 300g
Pasta 60g
Chicken 200g
Cheese 75g
Salt
Pepper
Chili flakes
Butter 10g
Milk 50ml
Water
Method
Step 1
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Keep it aside.
Step 2
In a large skillet with a lid, preferably non-stick, heat the gram of butter over medium heat. Salt and pepper the chicken breasts and them to the pan to brown for minutes. Flip over and brown for another minutes. Add water, reduce to medium-low, put the lid on the skillet and allow to simmer for - minutes. Remove the chicken from the skillet and allow it to rest for minutes. Place the chicken in a mixer. Turn the mixer on the lowest setting, or , and mix until the chicken is shredded to the desired texture. You can shred it with hand also.
Step 3
In a pit Bring - quarts of water to a rolling boil, add salt to taste. Add pasta to the boiling water. Stir gently. Return to boiling point uncovered, stirring occasionally for minutes. For more tender pasta, boil an additional minute. Remove from heat. Drain out the water properly and add cold water so Pasta stop cooking.
Step 4
In a oven or microwave proof serving bowl first add layer of mash potato, then add shredded chicken, after that add pasta then grate cheese on top. You can either bake in microwave for to mins or oven till cheese melts. Garnish with chili flakes.
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