Chicken Matcha Melt


July 26, 2017


Baking Time: 10 minutes

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: Serves 4


250 grams penne pasta

1 tablespoon canola oil

100 grams ground chicken

1 small onion, diced

1 stalk celery, sliced

1 piece medium-sized carrot, diced

½ tablespoon all-purpose flour

¼ cup milk

½ cup all-purpose cream

½ teaspoon matcha powder

salt and pepper, to taste

1 small can corn kernels

½ cup shredded mozzarella


Cook pasta according to packaging instructions. Set aside.

Preheat the oven at 180o C.

In a sauté pan, heat oil and sauté the chicken with onions, celery, and carrots. Add in the flour and mix until flour is cooked. Add the milk and stir.

Once the mixture has thickened, add the corn kernels, all-purpose cream, and matcha powder. Season with salt and pepper to taste.

Arrange in a baking dish, with the mozzarella on top. Bake for 10 minutes or until the cheese has bubbled. Serve hot.

Chicken Matcha Melt
(Featured in October - November 2016 Issue)

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