Pasta al Forno Calabrese - Versione della Nonna con Soppressata e senza Besciamella

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Canned chicken is less expensive and saves prep time.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the cornstarch thickens the sauce.

Cook pasta in salted water until al dente, then drain and set aside.

Heat olive oil in a skillet over medium heat and sauté chopped onion until translucent.

Add minced garlic to the skillet and cook until fragrant, about 1 minute.

Add diced chicken breast to the skillet and cook until browned and cooked through, about 6-8 minutes.

In a separate saucepan, melt butter over medium heat and whisk in flour to create a roux, cooking for 2-3 minutes until golden.

Slowly whisk in milk, stirring continuously until the sauce thickens, about 5-7 minutes.

Season the béchamel sauce with salt, black pepper, and a pinch of nutmeg.

Combine the cooked pasta, chicken mixture, and béchamel sauce in a large bowl, mixing until well combined.

Transfer the mixture to a baking dish and sprinkle with cheese and bread crumbs on top.

Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden and bubbly.

Remove from the oven and let cool for 5 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens