Penne with Chicken Gratin and Light Yogurt Béchamel

Name: Penne with Chicken Gratin and Light Yogurt Béchamel
Total time: 1800 s
Yield: 5-6 people
Cuisine: American
Ingredients: 1 pound cooked pasta, preferably penne; Roasted or boiled chicken pieces, leftover; 2 cups warm milk (500 ml); 1/2 cup water (100 ml); 1/3 cup all-purpose flour (50 grams); 1/4 cup olive oil (50 grams); 1 1/2 cups grated Parmesan cheese (150 grams); 1 container strained Greek yogurt

Περσα @Persa_1978

Easy and quick recipe from the internet. I make it when I have leftover chicken or pasta, and it turns out delicious! Broccoli goes well with it too. Try your own variations!

Περσα @Persa_1978

Easy and quick recipe from the internet. I make it when I have leftover chicken or pasta, and it turns out delicious! Broccoli goes well with it too. Try your own variations!

Saved

Ingredients

30 minutes

5-6 people

1 poundcooked pasta, preferably penne
Roasted or boiled chicken pieces, leftover
2 cupswarm milk (500 ml)
1/2 cupwater (100 ml)
1/3 cupall-purpose flour (50 grams)
1/4 cupolive oil (50 grams)
1 1/2 cupsgrated Parmesan cheese (150 grams)
1 containerstrained Greek yogurt

Saved

Steps

30 minutes

1

Heat the olive oil and add the flour. Sauté until it turns golden.
2

Add the milk and water, and stir constantly with a whisk to prevent lumps. Stir for a while until it becomes creamy.
3

When ready, add the yogurt and half of the cheese, and mix well.
4

Combine the cooked penne with the chicken and the béchamel sauce.
5

Spread in a greased baking dish and sprinkle the remaining cheese on top.
6

Bake on the top rack under the broiler at 430°F (220°C) for 7-10 minutes until golden.