Chicken Alfredo gratin

4 portions
Cook time: 30 minutes

Ingredients

300 g macaroni
600 g chicken fillets
3 cloves garlic
2 tbsp butter
2 tbsp wheat flour
300 ml milk
200 ml heavy cream
150 g parmesan cheese
1 tsp Dijon mustard
Pinch salt
2 pinches freshly ground black pepper
Butter for frying

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Set the oven to 200°C. Cook the macaroni according to the instructions on the packaging. Drain the water and pour the macaroni into a bowl. Shred the chicken. Brown in butter in a frying pan until takes on a nice color, lower the heat, and cook the chicken through.
Peel and finely chop the garlic. Melt the butter in the pan. Add the milk and beat until smooth. Pour in the milk and cream, bring to the boil while stirring, then simmer on a low heat for about 3 minutes. Remove from the heat and mix in the garlic and two-thirds of the parmesan cheese. Season with mustard, salt, and pepper to taste.
Mix the macaroni with the chicken and the sauce. Pour into the foil mold. Sprinkle the rest of the parmesan cheese on top. Bake in the middle of the oven for about 15 minutes or until the gratin has taken on a nice color.

When the gratin is ready and has cooled, it can be easily frozen and then reheated in the Omnia mold.

Chicken Alfredo gratin

Ingredients

Method

Foil Dish Classic 2L, pack of 5

Cool bag with ice-pack