Zucchini and pasta casserole

Name: Zucchini and pasta casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Chicken filet; 1 Onion; 7-10 Tbsp Salt; 1 Bay leaf; 1 TEASPOON Instant Chicken Bouillon; 250 g short noodles (e.g. penne); 250 g Courgette; 2 Peppers (yellow and orange); 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper from the mill; 3 TABLESPOONS grated parmesan cheese; 150 g Whipped cream; 1 go. Tbsp. flour; 1 Pot of chervil; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Chicken filet
1 Onion
7-10 Tbsp Salt
1 Bay leaf
1 TEASPOON Instant Chicken Bouillon
250 g short noodles (e.g. penne)
250 g Courgette
2 Peppers (yellow and orange)
1-2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper from the mill
3 TABLESPOONS grated parmesan cheese
150 g Whipped cream
1 go. Tbsp. flour
1 Pot of chervil
7-10 Tbsp a few squirts of lemon juice

Directions

1
Wash the chicken filet, peel and quarter the onion. Put both in 1/2 litre boiling salted water. Season with laurel and stock and cook for about 15 minutes. Scoop the fillets out of the stock, keep the stock. In the meantime prepare noodles in boiling salted water according to package instructions. Clean and wash the zucchini and peppers.
2
Cut zucchini into longish pieces, peppers into fine strips. Peel garlic and press it through a garlic press. Heat the oil. Steam zucchini, paprika and garlic for 2-3 minutes. Add pasta and toss in. Season with pepper and fill into an ovenproof dish. Cut chicken fillets into thick slices and spread them on top. Sprinkle with parmesan. For the sauce, bring 100 g cream and 250 ml of the stored chicken stock to the boil. Mix flour and 50 g cream until smooth and stir into the stock. Bring to the boil while stirring and simmer for 2-3 minutes. Chop the chervil and stir in.
3
Sprinkle with parmesan. For the sauce, bring 100 g cream and 250 ml of the stored chicken stock to the boil. Mix flour and 50 g cream until smooth and stir into the stock. Bring to the boil while stirring and simmer for 2-3 minutes. Chop the chervil and stir in. Season to taste with salt, pepper and a few drops of lemon juice and pour over the casserole. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Serve garnished with fresh chervil