Baked farfalle chicken

1. Put the chicken in a pot. Pour in two liters of water, add salt and the parsley. Bring to boil and remove the foam that forms on the surface. Let it cook for about 30 minutes. After the chicken is cooked, remove the skin and cut the meat into pieces. Strain the broth and leave it aside.

2. In another pot, boil two or three liters of water and add a spoonful of salt. Add the farfalle pasta and cook for 10 minutes.

Prepare the Aurora sauce:
3. Heat up some oil in a small saucepan, then sprinkle the flour and fry for 30-40 seconds.
4. Pour in the cold fresh milk, mix well and let it boil. Add half a liter of the chicken broth.
5. Add the garlic clove and cook the sauce for five to six minutes. Then add the tomato puree and the basil.
6. Boil for two to three minutes and finally sprinkle with half of the grated cheese. 7. Stir the sauce until the cheese melts.
8. Drain the boiled farfalle from the water.
9. Put it in a pot and mix with the Aurora sauce and the cooked chicken.
10. Put the whole mixture in a baking tray and sprinkle with the remaining grated cheese. Bake the dish in a preheated oven at 180 degrees for 20-25 minutes.
11. Serve it hot.