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Baked Chicken Rigatoni and a Roasted Poblano Bechamel

Spoon Fork Bacon
  • minutes
  • Serves 5 to 7

INGREDIENTS

2

heaping cups Chicken breast, cooked and shredded boneless skinless

1 tbsp

Basil

2

Garlic cloves

1

Lime, juice of

1 tbsp

Oregano

2

Poblano peppers, roasted

1

Shallot

1 cup

Sweet corn, kernels

1

Zucchini, large

8 oz

Rigatoni, dry

4 tbsp

All purpose flour

1

Salt and pepper

3 tbsp

Olive oil, extra virgin

6 tbsp

Butter, unsalted

7 oz

Oaxaca cheese

14 oz

Whole milk