Chicken Paprika

9 oz penne/shells

1 onion, chopped

4 chicken breasts, cut into thin strips 

1 Tbsp paprika

3 Tbsp olive oil

Salt and paper to taste 

Sauce:

2oz butter

2 oz flour (1/3 C?)

750 ml hot milk

1 tsp Dijon mustard 

4 oz Parmesan cheese

Topping:

3 large tomatoes, 

cubed

Preheat oven to 425 degrees F.

Cook the pasta with the chopped onion, then drain and set aside. 

Season the chicken with the salt, pepper and paprika. Fry in the olive oil for a few minutes until golden and lightly cooked. Spoon them out and set aside to drain on some kitchen paper. 

Make the roux by melting the butter and whisking in the flour. Cook for a few minutes, stirring to smooth out any lumps. Slowly add the hot milk and cook for about 5 minutes. Take care to whisk until the roux has thickened. 

Add the mustard and half of the cheese. Stir well and check the seasoning. 

Add the drained pasta and the onion to the roux. Stir well, and then pour half into a casserole dish. Then add the chicken, and top with the remaining pasta and sauce. 

Top with the chopped tomatoes and sprinkle on the remaining cheese. 

Bake for about 25 minutes. 

Serve with steamed broccoli or green beans.