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The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
- You need 1 pound (454 g) penne pasta
- You need 1 TBSP butter
- You need 1 onion (thinly sliced)
- Provide 1/4 (200 g) kabocha squash (bite size cut)
- Take 1 chicken breast
- Use 3 TBSP flour
- You need 300 ml milk
- Use 500 ml heavy whipping cream
- Prepare 1 bay leaf
- Prepare 1 cube chicken stock
- Get 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- You need 2 TBSP parmesan cheese
- Provide 2 TBSP bread crumbs
- You need Salt
- Get Pepper
- Get Truffle salt (if you prefer)
Instructions to make Cheesy white sauce gratin with chicken and kabocha:
- In a large pot, bring water to a boil and add salt. Cook penne for al dente. After cooking, put the pasta into the 9 x 13 inch oven safe container.
- Pre heat oven 425F
- In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
- In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes.
- Add flour to the pan and mix very well until you don’t see any flour.
- In the same pan, sauté chicken until it’s cooked and become white color, 5 minutes. (Chicken will be cooked more later). Add back the microwaved kabocha into the pan.
- Add milk and heavy whipping cream 200 ml at a time. After finishing pouring all the milk, add bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes. Adjust flavor with salt and pepper.
- Pour ❼ into the 9 x 13 inch container (from ➊). Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs.
- Bake it for 15 min at 425F until it’s golden brown like this!
- Truffle salt is a great addition to this dish if you are feeling fancy!
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