Negresco Pasta

Cut the chicken breasts into medium-sized cubes.

Melt two tablespoons of butter in a skillet over medium heat, add the chicken and stir well.

Add 2 teaspoons of black pepper, salt, cardamom, and bay leaf to the chicken and stir to combine.

Add the chopped onions to the chicken mixture and continue stirring until the onions are wilted and the chicken is cooked through.

Boil the pasta according to the instructions on the package, then drain it well and set it aside

In another saucepan, melt two tablespoons of butter, then add the flour and stir until it acquires a light golden color

Gradually add the milk, stirring continuously until the flour is completely dissolved and the consistency is smooth.

Add the cooking cream, vegetable stock cubes, and black pepper, and stir until the sauce thickens.

Prepare an oven tray with a little ghee and place a layer of pasta, then a layer of béchamel sauce, then a layer of chicken and onion mixture.

Add the remaining pasta on top of the layers, then pour the rest of the béchamel sauce.

We insert the tray into an oven preheated to 220 degrees Celsius and leave it for 20 to 30 minutes

Remove the tray from the oven, add the mozzarella and put it back in the oven

We turn on the grill for 5-10 minutes until the top is browned