• 1/2 cup butter
  • 3 tablespoons wheat flour
  • 2 cups milk
  • Salt, to taste
  • Nutmeg, to taste
  • Olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound cooked chicken breast, shredded
  • 3 tomatoes, chopped
  • 1 cup sweet corn
  • 1/2 pound penne pasta
  • 1/2 cup chicken broth
  • 1 bunch parsley, chopped
  • 5 ounces mozzarella cheese, sliced


  1. Melt the butter in a pan, then add the flour. Continue to stir.
  2. Add the milk and stir until the sauce has thickened. Season with salt and nutmeg. Set aside.
  3. In an ovenproof pan, saute the onions in the olive oil. Add the garlic, followed by the shredded chicken.
  4. Once chicken has browned, add the tomatoes, then season with salt to taste. Cook until the tomatoes come apart. Add the corn and the white sauce.
  5. Add the pasta and chicken broth, then stir and let it cook for 8 minutes.
  6. Turn off the burner and add the parsley, then place the slices of mozzarella cheese on top. Place in broiler for 10 minutes until cheese is browned and bubbly.