Negresco Eygpt

8
Servings
30m
Prep Time
3h
Cook Time
3h 30m
Ready In


"Chicken and spaghetti"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (468.7 g)
  • Calories 647.4
  • Total Fat - 24.7 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 603.3 mg
  • Sodium - 995.7 mg
  • Total Carbohydrate - 50.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 4.8 g
  • Protein - 57 g
  • Calcium - 296 mg
  • Iron - 8 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.4 mg

Step 1

Preparing chicken

Step 2

Wash chicken well. Boil until tender. Strain and reserve 2 cups of chicken broth.

Step 3

Split chicken into quarters.

Step 4

With your fingers, take out thin strips of chicken flesh and set aside.

Step 5

You can use left over boiled chicken and broth elsewhere .

Step 6

Spaghetti:

Step 7

Boil spaghetti and drain.

PREPARING THE BECHAMEL


Step 8

In a medium saucepan,

Step 9

Melt 2 tbsp butter over medium-high heat.

Step 10

Add flour stirring constantly for 15 seconds.

Step 11

Add milk and 1 cup chicken broth and whisk frequently until sauce is smooth. Add salt, white pepper and cream cheese. Bring to boil (3-4 minutes). If texture is too thick, add little more broth. Take off heat.

COOKING NEGRESCO


Step 12

Heat oven to high heat (200-220 C).425 degrees

Step 13

Mix spaghetti with chicken strips and half quantity of béchamel.

Step 14

Butter a baking dish (23 x 32 cm) with remaining butter.

Step 15

Pour remaining béchamel over dish and sprinkle cheddar (gouda) cheese on top.

Step 16

Place in oven for 40-45 minutes until cheese melts and surface becomes golden brown.

Step 17

Serve immediately in the same dish.

Tips & Variations


No special items needed.

Tags : Dinner

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