High-Protein Chicken And Pea Bake Recipe

About this recipe

This hearty and protein-packed chicken and pea bake is perfect for dinner. Featuring tender chicken, creamy sauce, and a cheesy topping, it's a satisfying meal for solution seekers.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 500G Gustora Spaghetti Pasta
• 125 g Mooz Butter Garlic & Herbes
• 200 g Delichic Chicken Broth
• 500 ml Amul Taaza Milky Milk
• 200 g Old Hill Parmesan Cheese
• 200 ml Coconut Milk
• 1 pack (500 g) Safal Frozen Green Peas
• 1 Kg Red Lotus Special Flour
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Chop 1 1/2 cups of cooked chicken into bite-sized cubes.
3. 3. Cook 250 g of spaghetti according to the package instructions, adding 2 1/2 cups of frozen peas during the last 3 minutes of cooking. Drain and set aside.
4. 4. In a large saucepan or Dutch oven, melt 1/3 cup of butter over low heat.
5. 5. Stir in 1/3 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of paprika. Cook, stirring constantly, until the mixture is smooth and bubbly, about 2 minutes.
6. 6. Gradually stir in 1 1/2 cups of chicken broth and 1 1/2 cups of milk. Increase the heat to medium and cook, stirring constantly, until the mixture comes to a boil and thickens slightly, about 2-3 minutes.
7. 7. Add the cooked spaghetti, peas, and chicken to the sauce. Stir well to combine.
8. 8. Transfer the mixture to a greased baking dish and spread it out evenly.
9. 9. Sprinkle 1/2 cup of grated Parmesan cheese evenly over the top.
10. 10. Bake uncovered in the preheated oven for about 30 minutes, or until the top is golden and bubbly.
11. 11. Remove from the oven and let it cool for a few minutes before serving.