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The ingredients needed to cook Cheesy white sauce gratin with chicken and kabocha:
- Provide 1 pound (454 g) penne pasta
- Take 1 TBSP butter
- Provide 1 onion (thinly sliced)
- Take 1/4 (200 g) kabocha squash (bite size cut)
- Provide 1 chicken breast
- Take 3 TBSP flour
- Get 300 ml milk
- Use 500 ml heavy whipping cream
- Prepare 1 bay leaf
- Prepare 1 cube chicken stock
- Use 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Get 2 TBSP parmesan cheese
- Prepare 2 TBSP bread crumbs
- Take Salt
- Get Pepper
- Take 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!
Cover pan with tight fitting lid to prevent film formation until sauce is to be used. Use on creamed and scalloped foods, sauces, gravies and in vegetable dips. Feel like adding something different to your fall repertoire? Start with kabocha squash, which is in many markets right now. Here, it's paired with ground chicken (ground turkey would work as well) and cooked in a sauce finished with a gluten-free potato starch slurry, which lends a silky thickness.
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