The macarronada is a traditional recipe from many countries and in each of them it is made in a different way. In recipes, we are going to teach you how to make chicken macarronada in two different ways, with white sauce and following the Venezuelan recipe. Keep reading to discover the step by step and choose the elaboration you like the most.
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make chicken macarronada: |
| 400 grams of macarrones 2 chicken breasts 2 tablespoons of olive oil 1 pinch of chopped parsley 1 pinch of garlic powder 1 pinch of black pepper 1 pinch of salt para the bechamel sauce: 1 liter of milk 60 grams of butter 60 grams of flour or corn 1 teaspoon of nutmeg 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make chicken macarronada:
1. In a pot kitchen the macaroni following the instructions of the package so that they are not very soft. Likewise, to enhance its flavor, you can add a bay leaf and a splash of olive oil.
2. Apart, chop the chicken and condition it with garlic powder, salt and black pepper.
3. To continue with the chicken macarronada, heat the olive oil in a pan and jump the meat when it is hot.
4. Prepare the Bechamel sauce melting the butter first, adding the flour, milk and the rest of the ingredients while stirring.
5. Macarrones drain when they are ready and reserve a second. Add the white sauce to the chicken, mix and kitchen a few seconds over low heat.
6. Add the pasta to finish the chicken macarronada recipe and serve sprinkling parsley over. If you want, you can gratin to the oven with grated cheese.
