Chicken Pesto Baked Macaroni

Chicken Pesto Pasta Bakery Supplies
2 chicken legs - boiled
1 packet of pasta hollow rod

Ingredients for bechamel sauce
4 tablespoons butter
4 tablespoons flour
4 cups milk
Muscat
Salt
white pepper
1 cup parmesan - rendering

Ingredients for Pesto Sauce
15 basil leaves
1 handful of pine nuts
1 handful of dust parmesan
1/2 cup olive oil

Supplies for Over
1 cup parmesan - rendering

Chickens received didip edge.

Boil the pasta in plenty of water.

For the bechamel sauce;

Melt butter in a saucepan, then stir in the flour and cook, stirring constantly and slowly Stir until color space milk sauce and cook over medium heat, stirring constantly until thickened.

for pesto sauce;

You get a shredder and shred a little basil. Destroy respectively adding pine nuts and parmesan individually. Then stir slowly adding the olive oil.

Pesto sauce, salt, mix well, add white pepper and nutmeg. Chicken Parmesan and mix well.

Get a deep bowl of pasta boiled drained pasta and chicken taken to thoroughly mix the baking dish with bechamel sauce. with grated parmesan cheese covering over 180 degrees and cook in preheated oven until golden brown over.