Ingredients
- 300 g pasta (penne or fusilli)
- 2 tbsp butter
- 1 tbsp olive oil
- 400 g chicken breast, cut into small cubes
- 2 cloves garlic, minced
- ½ tsp black pepper
- Salt to taste
- 1 cup Baladna Cooking Cream
- ½ cup grated Baladna Mozzarella Cheese
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish (optional)
How it's made!
- Cook pasta in salted boiling water according to package instructions.
- Drain and set aside.
- Heat butter and olive oil in a pan over medium heat.
- Add chicken and cook until lightly golden and cooked through.
- Add garlic, black pepper, and salt.
Cook for 1 minute until fragrant. - Lower the heat and add Baladna Cooking Cream.
- Stir gently and simmer for 3 to 4 minutes until slightly thickened.
- Preheat the oven to 180°C.
- In a large bowl, combine pasta, chicken, and sauce.
- Transfer to a baking dish and spread evenly.
- Top with Baladna Mozzarella Cheese and Parmesan if using.
- Bake for 20 to 25 minutes until the top is melted and lightly golden.
- Remove from the oven and garnish with parsley if desired.
- Serve hot as a comforting Iftar main.
- Baladna Cooking Cream gives the sauce a smooth, rich texture without overpowering the dish.
- Using Baladna Mozzarella creates a soft, stretchy topping that bakes beautifully.
- Let the bake rest for a few minutes before serving for cleaner slices.
Cook the pasta
Prepare the chicken
Make the sauce
Assemble the bake
Bake
Serve
Tips
More Fresh Recipes
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.
Honey Citrus Mint Tea Jelly
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes.warm Baladna Peach Ice Tea slightly in a saucepan without boiling. Add honey and stir until dissolved.Add the bloomed gelatin to the warm tea and stir until fully dissolved. Remove from heat.Stir in lemon juice, orange zest, and chopped mint leaves. Pour into serving cups.Refrigerate for at least 2 hours or until fully set. Garnish with fresh mint leaves and citrus slices before serving.TipsAvoid boiling the tea to maintain a clear and smooth jelly texture.Baladna Peach Ice Tea adds a gentle fruity sweetness that pairs beautifully with citrus and mint.For cleaner unmolding, lightly grease the molds before pouring the mixture.