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

Before you jump to Cheesy white sauce gratin with chicken and kabocha recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to resolve the problems of the environment. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your cooking area more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is pretty straightforward to live green, of course. Largely, all it takes is a bit of common sense.

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

The ingredients needed to cook Cheesy white sauce gratin with chicken and kabocha:
  1. Prepare 1 pound (454 g) penne pasta
  2. Get 1 TBSP butter
  3. Prepare 1 onion (thinly sliced)
  4. Prepare 1/4 (200 g) kabocha squash (bite size cut)
  5. Provide 1 chicken breast
  6. You need 3 TBSP flour
  7. Get 300 ml milk
  8. Prepare 500 ml heavy whipping cream
  9. Prepare 1 bay leaf
  10. Provide 1 cube chicken stock
  11. Provide 170 g Italian cheese mix(mozzarella, provolone, cheddar)
  12. Get 2 TBSP parmesan cheese
  13. Provide 2 TBSP bread crumbs
  14. Prepare Salt
  15. Prepare Pepper
  16. Take 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!

The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets Some shredded chicken or leftover turkey would work well in the dish. Cheesy white sauce gratin with chicken and kabocha. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets Some shredded chicken or leftover turkey would work well in the dish. In Japan, we just call it "white sauce" (ホワイトソース).

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