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

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Whole grain foods are an outstanding choice for a fast healthy snack. Starting your working day with a piece of whole grain toasted bread can give you that extra boost you need to get going. When you require a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain options.

A large selection of easy health snacks is easily available. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to cheesy white sauce gratin with chicken and kabocha recipe. You can have cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Cheesy white sauce gratin with chicken and kabocha:
  1. Get penne pasta
  2. Take butter
  3. Provide onion (thinly sliced)
  4. Get kabocha squash (bite size cut)
  5. Use chicken breast
  6. Prepare flour
  7. Take milk
  8. Prepare heavy whipping cream
  9. Get bay leaf
  10. You need chicken stock
  11. Use Italian cheese mix(mozzarella, provolone, cheddar)
  12. Take parmesan cheese
  13. Use bread crumbs
  14. You need Salt
  15. Prepare Pepper
  16. Prepare 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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