• For the pasta:

• ½ kg rigatoni
• 8 cups water or 2 liters

• For the stuffing:

• 3 tablespoons vegetable oil
• ½ kg boneless and skinned chicken breasts
• 1 cup mushrooms or 100 g
• 100 g beef pepperoni
• ½ cup spring onions or 50 g, chopped
• 1 can canned sweetcorn, drained or 250 g
• Pinch of salt, to taste
• Pinch of ground black pepper, to taste

• For the béchamel sauce:

• 4 cups milk or 1 liter
• 1 sachet MAGGI® Béchamel Mix
• 1 cup mozzarella cheese or 100 g, grated

Preparation

Bring 2 liters of salty water to boil in a large saucepan and cook the pasta for 10 minutes, until it becomes “al-dente”. Remove pasta, wash on running cold water and set aside to drain.

Use 1 tablespoon of oil and grill or pan fry chicken breasts. Remove, cut the chicken breast lengthwise into long strips and set aside.

Heat the remaining oil in a frying pan, fry the mushrooms for 6 minutes. Remove and set aside.

In a saucepan, mix the milk with the MAGGI® Béchamel Mix , bring to boil and cook for 2 minutes until sauce thickens.

In a bowl, mix the rigattoni pasta with the chicken pieces, mushrooms, pepperoni slices, spring onion, and sweet corn. Add salt and black pepper to taste.

In an oven tray, add the pasta mixture, pour the béchamel sauce, and cover with the cheese.

Cook the dish in oven, on 185°C for 20-25 minutes.