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Cheesy white sauce gratin with chicken and kabocha
Cheesy white sauce gratin with chicken and kabocha

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The ingredients needed to cook Cheesy white sauce gratin with chicken and kabocha:
  1. Prepare 1 pound (454 g) penne pasta
  2. Prepare 1 TBSP butter
  3. Provide 1 onion (thinly sliced)
  4. You need 1/4 (200 g) kabocha squash (bite size cut)
  5. Get 1 chicken breast
  6. You need 3 TBSP flour
  7. You need 300 ml milk
  8. Use 500 ml heavy whipping cream
  9. Get 1 bay leaf
  10. Use 1 cube chicken stock
  11. Get 170 g Italian cheese mix(mozzarella, provolone, cheddar)
  12. You need 2 TBSP parmesan cheese
  13. Get 2 TBSP bread crumbs
  14. Take Salt
  15. Provide Pepper
  16. You need Truffle salt (if you prefer)
Instructions to make Cheesy white sauce gratin with chicken and kabocha:
  1. 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.
  2. Pre heat oven 425F
  3. In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
  4. In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes.
  5. Add flour to the pan and mix very well until you don’t see any flour.
  6. 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.
  7. 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.
  8. 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.
  9. Bake it for 15 min at 425F until it’s golden brown like this!
  10. Truffle salt is a great addition to this dish if you are feeling fancy!

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