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Before you jump to Cheesy white sauce gratin with chicken and kabocha recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.

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As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably straightforward to live green, after all. A lot of it truly is basically using common sense.

We hope you got insight from reading it, now let’s go back to cheesy white sauce gratin with chicken and kabocha recipe. To make cheesy white sauce gratin with chicken and kabocha you only need 16 ingredients and 10 steps. Here is how you do it.

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

1. Get 1 pound (454 g) penne pasta
2. Get 1 TBSP butter
3. Prepare 1 onion (thinly sliced)
4. Provide 1/4 (200 g) kabocha squash (bite size cut)
5. Provide 1 chicken breast
6. Provide 3 TBSP flour
7. You need 300 ml milk
8. Use 500 ml heavy whipping cream
9. Get 1 bay leaf
10. Take 1 cube chicken stock
11. Use 170 g Italian cheese mix(mozzarella, provolone, cheddar)
12. Take 2 TBSP parmesan cheese
13. Take 2 TBSP bread crumbs
14. Take Salt
15. Take Pepper
16. Get Truffle salt (if you prefer)

Steps 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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