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1
Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
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2
Preheat oven to 350 degrees F (175 degrees C).
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3
Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender.
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4
Stir in the chicken, and cook until almost done.
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5
Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce.
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6
Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through.
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7
Season with salt and pepper to taste.
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8
To prepare the bechamel sauce, melt the butter in a saucepan over medium heat.
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9
Dissolve the chicken bouillon cube in the melted butter.
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10
Stirring constantly, blend in the flour until smooth.
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11
Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
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12
In a bowl, mix the cooked pasta with 1/2 the bechamel sauce.
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13
Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese.
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14
Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce.
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15
Top with remaining mozzarella cheese.
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16
Bake 30 minutes in the preheated oven, or until bubbly.
