How to make Pizza Express Pollo Pesto: Official recipe shared

INGREDIENTS

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For the béchamel sauce 

• 250ml whole milk 
• 1/2 white onion 
• 25gms butter 
• 25gms plain flour 

 For the pasta  

•  50gms basil & pine kernel pesto
• 10gms Parmesan cheese (grated)
• 40gms cup mushrooms (sliced)
• 28gms red onion (sliced) 
• 70gms cooked chicken (torn) 
• 150gms penne pasta 
• 40gms mozzarella 
• A basil leaf

METHOD 

1. Heat the milk with the onion until just boiling. Turn off the heat and leave to infuse for 20 mins
2. In another saucepan cook the pasta according to the package directions then drain well
3. Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms (you now have a roux)
4. Remove the onion from the milk and discard. Add the infused milk to the roux gradually, stirring as you go,
5. until you get a smooth sauce. Cook for 5-10 mins, whisking continuously, until the sauce has thickened.
6. Preheat your oven to 180°C
7. Add the pesto into the béchamel and mix well.
8. Add the mushrooms, onion, torn cooked chicken and pasta. Mix well and place in an oven-proof dish.
9. Top with torn or grated mozzarella and 1/2 the grated Parmesan cheese
10. Bake for 20-25 minutes or until the pasta is hot all the way through and the cheese has melted
11. Spoon into a bowl and top with the remaining Parmesan cheese and a basil leaf