White Sauce Pasta

Method

• step 1

  Equipment list:

• step 2

  Scales

• step 3

  chopping board

• step 4

  sharp knife

• step 5

  measuring jug

• step 6

  ballon wisk

• step 7

  colander

• step 8

  sieve

• step 9

  two sauce pans

• step 10

  wooden spatula

• step 11

  Preheat the oven to 200C

• step 12

  Measure out 25g of plain flour, 25g of margerine, 250ml of milk and 70g of cheese then place them all and the mustard powder into a saucepan and stir well with a hand wisk

• step 13

  Cut the two chicken fillets into chunks of any size you wish and put them in the oven for 30 mins on 200C

• step 14

  Slice the pepper and mushrooms into fine pieces then add them into a DIFFERENT saucepan or a frying pan and fry until soft

• step 15

  Meanwhile bring the white sauce slowly to the boil, stirring all the time until the sauce thickens. Remove from the heat and stir in the grated cheese

• step 16

  Once the peppers and mushrooms are done add them and the sweetcorn into the white sauce. Then take out the chicken (when finished) and also add it to the white sauce.

• step 17

  Boil some water in the saucepan and cook the spagetti until 'Al Dante'

• step 18

  Add 3/4 of the spagetti into the bottom of your bowl/plate then the white sauce and then the rest of the spagetti on top.

• step 19

  Finally top it with the remains of the grated cheese and ENJOY !!!