Steps to Make Quick Cheesy white sauce gratin with chicken and kabocha

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cheesy white sauce gratin with chicken and kabocha is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Cheesy white sauce gratin with chicken and kabocha is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:

1. Take 1 pound (454 g) penne pasta
2. Take 2 TBSP butter
3. Prepare 1/2 onion (thinly sliced)
4. Prepare 1/4 (200 g) kabocha squash (bite size cut)
5. Get 1 chicken breast
6. Make ready 2 TBSP flour
7. Make ready 300 ml milk
8. Take 600 ml heavy whipping cream
9. Prepare 1 bay leaf
10. Get 1 cube chicken stock
11. Get 170 g Italian cheese mix(mozzarella, provolone, cheddar)
12. Prepare 2 TBSP parmesan cheese
13. Make ready 2 TBSP bread crumbs
14. Make ready Salt
15. Prepare Pepper
16. Prepare Truffle salt (if you prefer)

Instructions to make Cheesy white sauce gratin with chicken and kabocha:

1. In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
2. In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 3 minutes. Put it aside.
3. In the same pan, sauté chicken until it’s golden brown, 5 minutes.
4. While chicken is cooking, in a large pot, bring water to a boil and add salt. Cook penne for al dente.
5. While pasta is cooking, add back the sautéed onion and cooked kabocha into the pan. Add salt and pepper to adjust the flavor.
6. Add flour to the pan and mix very well until you don’t see any flour.
7. Add milk and heavy whipping cream 150 ml at a time.
8. After finishing pouring all the milk, add cooked pasta. Add the bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes
9. Pour ➑ into the oven safe 9 x 13 inch container. Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs.
10. Bake it for 14 min at 425F until it’s golden brown like this!
11. Truffle salt is a great addition to this dish if you are feeling fancy!

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