Pasta, Chicken and Spinach Gratin2017-03-19
- Cuisine: French
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- Servings: 4
This dish is perfect to cook when you have roasted or grilled chicken leftovers. Otherwise roast or grill any chicken parts before you prepare this dish. Cut the cooked chicken into bite-sized pieces.
Also you can use any type of pasta and fresh or frozen spinach.
Don’t overcook the pasta and make sure you squeeze the water out of the wilted spinach. If you are using fresh spinach, the best way to wilt it is to steam it.
For the béchamel sauce (white sauce), I prefer to use cornflour instead of normal flour. It makes the sauce lighter. Also I add to the sauce any hard or soft cheese that needs to be eaten.
- 300g of cooked spinach
- 200g of bite-sized pieces of cooked chicken
- 150g of cooked pasta
- About 2 glasses of milk
- 3 or 4 tbsp of cornflour
- A big knob of butter
- 1/2 tsp of white pepper
- 1/2 tsp of nutmeg
- 1 tsp of garlic powder or 1 clove of crushed garlic
- 1/2 tsp of turmeric (healthy supplement)
- 1 chicken stock cube, organic
- Salt, to taste
- A handful of grated cheese (gruyère, cheddar or other)
- Extra grated cheese to sprinkle on top
Put the cooked chicken, pasta and spinach in an ovenproof dish, mix and put aside.
Prepare the béchamel sauce: in a saucepan, combine the milk, the cornflour that has been mixed with some water, the butter, the spices and the chicken stock cube. Cook over a low heat, stirring constantly with a wooden spoon until the sauce thickens.
Remove from the heat and add to the sauce a handful of the prepared cheese and mix well until it has melted.
Pour the sauce over the dish of chicken, pasta and spinach, sprinkle the top with grated cheese then cook in the oven.
Remove from the oven when the top has attained a golden crust and serve.