Ingredients
It is necessary:
- 350 g of chicken fillet
- 100 g of bacon
- 200 g of zucchini
- 2-3 tablespoons of oil
- 1/2 onion
- 1 clove of garlic (or a little garlic powder)
- 1 teaspoon of all-purpose dry seasoning
- 1 teaspoon of oregano
- po throat, lips
- pepper to taste
- 400 g spaghetti
For the sauce:
- 200 ml sour cream for cooking
- 20 g butter (oil can also be used)
- 1 teaspoon of flour
- 200 ml of milk
Preparation
Cut the bacon, meat and zucchini into small cubes. The zucchini can be peeled, but not necessarily. Fry the bacon in a little oil, then add the finely chopped onion.
When the onion becomes translucent, add the chopped garlic (or garlic powder), fry for a very short time and add the chopped meat. Stir, then when the meat turns white, add the all-purpose dry seasoning and fry until the meat is tender. 5-6 minutes is enough.
While the meat is frying, prepare the béchamel. In a separate saucepan, heat the butter, add the flour and stir until the flour is completely combined with the oil, leaving no dry bits. Add the milk a little at a time, stirring constantly. When it starts to boil and has a smooth texture, remove from the stove.
Add the chopped zucchini to the fried meat and cook for about 5 minutes. The zucchini should be neither completely hard nor too soft. Then add the béchamel sauce and cooking cream, mix everything together and season with oregano. Add a little more salt if necessary.
Pour the finished sauce over the cooked spaghetti and serve. If it is too thick, add a little of the water the spaghetti was cooked in. You can sprinkle with Parmesan cheese if you wish.
(Taken from recepti.com)
Bonus video:
