1/2 kg of boneless chicken breast, cut into small pieces
1 diced onion
4 tablespoons of tomato puree
1 cup of red wine or beef broth
1 tablespoon of ground cinnamon
2 1/2 cups of rigatoni macaroni
1 and 1/4 cups of skimmed milk
2 tablespoons of light margarine
3 tablespoons of all-purpose flour
1 tablespoon of grated nutmeg
2 sliced tomatoes
4 tablespoons of breadcrumbs
Salt and black pepper to taste
1/2 kg of boneless chicken breast, cut into small pieces
1 diced onion
4 tablespoons of tomato puree
1 cup of red wine or beef broth
1 tablespoon of ground cinnamon
2 1/2 cups of rigatoni macaroni
1 and 1/4 cups of skimmed milk
2 tablespoons of light margarine
3 tablespoons of all-purpose flour
1 tablespoon of grated nutmeg
2 sliced tomatoes
4 tablespoons of breadcrumbs
Salt and black pepper to taste
Cook the chicken in a food processor or blender until it's finely chopped
Sear the chicken with the diced onion in a non-stick pan without oil until lightly browned
Mix in the tomato puree, red wine, and cinnamon
Season with salt and black pepper, cover, and simmer for 5 minutes over low heat
Cook the macaroni according to the package instructions, then drain and mix with the chicken
Spread the macaroni mixture into a greased dish and reserve
Heat the milk, margarine, and flour in a medium saucepan, stirring vigorously until smooth and creamy
Add the grated nutmeg and season with salt and black pepper
Pour over the macaroni and arrange the tomato slices on top
Dust with breadcrumbs and bake for 20 minutes at medium heat.
