Baked Chicken Pasta

Ingredients:

Bechamel Sauce:
1- 4 tbs of butter
2- 4 tbs of flour
3- 2 cups of Milk
4- 1/2 tsp of Salt
5- 1 tsp of Pepper
6- 1/2 tsp of Nutmeg

1/2 lb of mixed frozen vegetables

1 lb chicken breast

3/4 box of Elbow pasta

1.5 cups of grated Mozarella cheese
1 cup of grated sharp cheddar or Gruyere or Swiss cheese

Preparation:

1. Boil the chicken breast in water for about 20 min until it registers 165F in the thickest part.
2. once the chicken is cooked, remove from the heat and let cool. Reserve the broth
3. Mince the chicken into small pieces
4. to Prepare the sauce, melt the butter in a sauce pan.
5. Add the flour, mix it with butter and cook for 1-2 min, at medium heat
6. add the milk slowly while whisking
7. reduce the heat and whisk occasionally
8. once the sauce thickens (about 10 min), add spices
9. Add 1/2 cup of the chicken broth
10. taste and adjust accordingly (I like to have a prominent nutmeg flavor)
11. add the frozen vegetables and minced chicken

12. Boil the pasta according to the instructions.

13. In a oven pan:
14. Mix Pasta and sauce and cover with the cheese.

15. bake uncovered at 350F for 30-40 min until the cheese melts and becomes golden brown.

16. Let it rest for 10 min and serve

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