Torti

Gratin de Torti au poulet façon thaï

Ingredients

6
50min
  • 300g of Panzani Torti
  • 300ml crème fraîche
  • 400g of chicken cutlets
  • 300ml milk
  • 300ml Thai red curry sauce
  • Salt and freshly ground pepper
pasta

Preparations steps

  • 1. Slice the chicken breast.
  • 2. Stir the cream, milk, and Thai sauce together. Season.
  • 3. Make it up by alternating a layer of pasta, a layer of raw chicken cutlets, another layer of pasta, and the mixture (milk + cream + Thai sauce).
  • 4. Bake at 200 ° for 30 minutes.
  • 5. Check that it's done, and let stand about 8 to 10 minutes to allow the liquid to absorb completely.
  • 6. Serve and enjoy.

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