Estimated Nutrition (whole recipe, rough)
Counts 12 of 17 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Mutton | not in our table | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 grams Penne Pasta or Macaroni
- 200 grams minced chicken/mutton
- 1 cup od grated cheddar cheese
- Salt to taste
- For the meat marination:
- 1 green chilli chopped
- 2 pods of garlic chooped
- 2 tbs of red wine or grape juice
- For the white sauce:
- 1 tbs of clarified butter
- 1 tbs of cornflour
- 2 cups of full-cream milk
- 6 pods of garlic
- 1/2 tsp of oregano
- Water
- Salt to taste
- For the bourbon sauce
- 1 large onion sliced
- 1/2 tbs sugar
- 1/2 tbs clarified butter
Directions
Add the wine, chopped garlic and chillies to the minced meat. Mix well and marinate in the refigerator for 20 mins
Cook the pasta/macaroni with 1 tbs oil and a pince of salt till al dente. Strain,cover and keep aside.
Prepare the white sauce. Melt the butter in a pan over low flame, add the chopped garlic and fry till they turn light brown. Reduce flame.
Mix the corn flour in the milk such that there are no lumps.
Slowly add this mixture to the butter in the pan, stirring continuously.
Add water slowly till the sauce reaches a thick smooth consistency.
Add oregano, salt and freshly ground pepper.
Remove 2/5 of the sauce from the pan and keep aside.
Add the pasta to the remaining sauce and mix well. Cover and cook for 5 minutes over slow flame.
Prepare the bourbon sauce. Melt the butter in a pan and caramelise the sugar in it.
Add the onions to this and saute till it becomes brown.
Reduce flame and add the white sauce. Add salt and cook for 2 minutes.
Add the marinated meat to this and cover. Simmer for 10 mins till the meat is cooked. Remove from flame.
In a baking dish arrange a layer of the pasta and spread half of the cheddar cheese.
Pour the meat and bourbon sauce over this. Finally top it up with the remaining pasta. Spread the remaining cheese.
Place in an oven preheated at 150 deg. for 5 mins till the cheese turns brown. Alternately, you can microwave this at medium-high for 10 minutes.
Garnish with chopped cilantro leaves and serve with buttered, toasted bagettes.
Category:Continental Cuisine
Category:Bourbon sauce, White sauce
Category:Pasta Recipes