A comforting and practical meal, perfect for warming hearts.
Por
Equipe Receita Solta
"The creamy penne and chicken gratin is a comforting casserole that combines al dente pasta with a hearty filling of shredded chicken breast and corn. Wrapped in a velvety bechamel sauce enriched with parmesan cheese and gratinéed with mozzarella, it is the ideal choice for hearty family meals."
- Cooking the pasta al dente is essential, as the penne absorbs the béchamel sauce in the oven without losing its consistency. - The initial sauteing of the chicken with olive oil, onion, garlic, and parsley/scallions builds a flavorful layer that seasons the whole dish. - Béchamel sauce flavored with fresh nutmeg and parmesan cheese provides stable creaminess that does not dry out in the heat.
<strong>Cook the Pasta:</strong> In a large pot, bring plenty of salted water to a boil. Add the penne and cook according to the package instructions, leaving it al dente. The professional technique is to cook it one minute less than indicated, as it will finish cooking in the oven, absorbing more flavor from the sauce. Escorra e reserve.
<strong>Prepare the Shredded Chicken:</strong> In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the crushed garlic and sauté for 1 more minute until fragrant. Add the cooked and shredded chicken, corn, and season with salt and black pepper. Sauté for a few minutes to incorporate the flavors. Finish with green onions and reserve.
<strong>Make the Creamy Sauce (Enhanced Bechamel):</strong> In a medium saucepan, melt the butter over low heat. Add the wheat flour and cook, stirring constantly, for 2 minutes, forming a light roux. The secret of this recipe is a well-cooked roux that will avoid the taste of raw flour.
<strong>Add the Milk:</strong> Slowly, add the warm milk to the roux, whisking vigorously with a whisk to avoid lumps. Cook over medium heat, stirring constantly, until the sauce thickens and bubbles, about 5-7 minutes.
<strong>Finish the Sauce:</strong> Remove the sauce from the heat and incorporate the heavy cream, grated parmesan cheese, and nutmeg. Season with salt and black pepper to taste. Taste and adjust the seasonings; the most important tip is to always taste the sauce before mixing with the rest of the ingredients, ensuring the ideal balance.
<strong>Assemble the Gratin:</strong> In a large baking dish (approximately 30x20 cm), mix the cooked penne with the shredded chicken. Pour the creamy sauce over the pasta and chicken, mixing well so that all ingredients are coated in the sauce.
<strong>Gratin:</strong> Spread the grated mozzarella and parmesan on top. Bake in a preheated oven at 200°C (medium-high temperature) for 25-30 minutes, or until the gratin is bubbling and has a golden and crispy crust. Serve immediately and enjoy this wonder.
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- Add 1 cup of small cooked broccoli florets or fresh peas to the chicken filling to enrich with vegetables. - Add 2 tablespoons of traditional creamy requeijão spread in spots between the dough for extra pockets of creaminess. - Sprinkle fried bacon bits very dry over the mozzarella cheese before gratinating in the oven at 200°C.
- Shredded chicken breast can be substituted with leftover shredded roast chicken, sautéed ground beef, or solid tuna in olive oil. - The penne pasta can be replaced with fusilli (corkscrew), rigatoni, or snail-shaped semolina pasta made from durum wheat. - The grated mozzarella topping can be swapped for prato cheese, mild provolone cheese, or coarsely grated gouda cheese.
Store the gratin in a baking dish closed with plastic wrap or an airtight container in the refrigerator for up to 3 days. To reheat without drying out the dough, cover with aluminum foil and place in a preheated oven at 180°C for about 15 minutes.
Freeze the assembled dish in a disposable aluminum pan before or after baking for up to 2 months in the freezer. Thaw in the refrigerator for 12 hours and bake at 180°C covered with aluminum foil until bubbling, removing the paper to brown the cheese.
Pairs perfectly with a green salad of crispy leaves seasoned with classic balsamic vinaigrette and slices of crispy garlic bread. To drink, serve with mild merlot red wine, chilled whole grape juice, or artisanal soda.
Remove the penne from the water very firm (al dente); it will continue cooking in the oven along with the hot bechamel sauce.
Yes, add the small carton of heavy cream at the end of the béchamel with the heat already off to provide shine and softness.
Bake at 200°C for about 20 to 25 minutes and turn on the broiler (grill) for the last 5 minutes to form the golden crust.
It is recommended to cook and shred the breast beforehand so the meat absorbs the flavors of the sautéed onion and garlic.
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