15 dag of pasta (penne,
shells or homemade noodles),
1/2 of boiler or roasted chicken (50 dag),
1 cup of sour cream,
1/2 cup of milk,
5 slices of canned pineapple,
2 tangerines,
4 Tbs of Cykoria raisins,
1 egg,
1 Tbs of butter,
1 Tbs of soy sauce,
1/2 tsp of Cykoria curry,
1 tsp of chopped parsley leaves (or Cykoria dried parsley leaves),
Cykoria curry, salt, Cykoria ground black pepper |
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| Cook pasta al dente in salted water, rinse under cool water and drain. Grease an ovenproof dish with butter and fill with pasta. Debone chicken, cut the meat in pieces and put over pasta. Wash raisins; soak in hot water and drain. Peel tangerines and divide into pieces; drain pineapple and cut in pieces. Add tangerines, pineapple and raisins to pasta and mix. Combine milk and sour cream; blend in egg, soy sauce, curry; season with salt and ground black pepper. Pour the sauce over the pasta with chicken and insert to a hot oven for 15 - 20 minutes. Bake at 180 °C temperature. Serve the casserole in the same dish, sprinkled with parsley and decorated with fruit. |
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Ingredients: