Pumpkin and Béchamel Pasta Bake

Ingredients

Pasta and chicken

• 300 g penne
• 300 g thin chicken breast, soaked in lemon, vinegar and oil
• 2 cups mixed bell peppers, sliced
• 2 garlic cloves
• 1 onion, sliced
• 2 cups pumpkin, cut into small cubes
• 1/4 tsp each of cloves, nutmeg and cardamom
• 1 tsp cinnamon
• 1 tsp black pepper
• 1 tsp lemon pepper seasoning, if available
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp oregano or basil
• 1 chicken stock cube
• 1 tsp salt
• 1/2 cup vegetable oil
• 1/4 cup cream cheese

Béchamel

• 1 liter milk
• 4 tbsp flour
• 4 tbsp butter
• 1 garlic clove
• 1 chicken stock cube
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Cheese

• About 2 cups mozzarella, kashkaval or Monterey Jack with cheddar

Method

1. Cook the pasta.
2. Heat the oil, add the onion, then the chicken, then the garlic and spices except the oregano. Add the pumpkin and cook until tender, then the peppers and cream cheese.
3. Béchamel: in a non-stick pot, stir the flour with the butter until melted and lightly golden, add the milk gradually with the stock cube, stirring constantly until it boils, then the salt, black pepper and nutmeg.
4. In a baking dish, layer the pasta, the chicken and pumpkin mixture and the béchamel, then plenty of cheese. Bake in an oven preheated to 180°C until bubbling, then brown the cheese lightly.