Rigatoni with Grilled Chicken and Pepperoni

How to prepare

1. 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.
2. Use 1 tablespoon of oil and grill or pan fry chicken breasts. Remove, cut the chicken breast lengthwise into long strips and set aside.
3. Heat the remaining oil in a frying pan, fry the mushrooms for 6 minutes. Remove and set aside.
4. In a saucepan, mix the milk with the MAGGI Secrets Béchamel Mix, bring to boil and cook for 2 minutes until sauce thickens.
5. 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.
6. In an oven tray, add the pasta mixture, pour the béchamel sauce, and cover with the cheese.
7. Cook the dish in oven, on 185°C for 20-25 minutes.