Pasta And Chicken Gratin Recipes

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PASTA AND CHICKEN GRATIN



Pasta and Chicken Gratin image

Categories     Cheese     Chicken     Pasta     Bake     Poach     Parmesan     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 25

For chicken and stock
2 (3 1/2- to 4-lb) chickens
10 cups cold water
1 celery rib, quartered
1 carrot, quartered
1 medium onion, quartered
1 large garlic clove, smashed
2 fresh thyme sprigs
1 teaspoon salt
1/4 teaspoon whole black peppercorns
For cheese sauce and casserole
1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes
1 garlic clove, minced
1/2 cup all-purpose flour
3 cups whole milk
1 cup crème fraîche (8 oz)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 lb Gruyère, coarsely grated (6 cups)
1 oz Parmigiano-Reggiano, finely grated with a rasp (1 1/4 cups)
1 lb penne rigate or other short tubular pasta
6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)
Special Equipment
2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)

Steps:

  • Poach chicken and make stock:
  • Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.
  • Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)
  • Make sauce, cook pasta, and assemble casserole:
  • Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.
  • Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crème fraîche, salt, pepper, cayenne, 2 cups Gruyère, and 1/2 cup Parmigiano-Reggiano.
  • While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.
  • Toss bread crumbs with remaining 4 cups Gruyère and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.

PENNE AU GRATIN



Penne au Gratin image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

6 ounces penne pasta (2 1/4 cups)
1 1/2 teaspoons unsalted butter
1 tablespoon virgin olive oil
2 tablespoons all-purpose flour
2 1/2 cups milk
4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups)
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika

Steps:

  • Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
  • Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.
  • When ready to finish the gratin, preheat the oven to 400 degrees.
  • Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately.
  • Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top.

CHICKEN IN SPAGHETTI AU GRATIN



Chicken in Spaghetti Au Gratin image

From "Simply Delicious"- a cookbook of Employee Family Recipes. The recipe was submitted by Lill Schmidt of Minneapolis, Minnesota.

Provided by BeccaB3c

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (7 ounce) package long spaghetti
1 cup American cheese, shredded
1 (4 ounce) can mushrooms, drained
1 1/2 cups cooked chicken, cubed
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1/3 cup milk
1 cup shredded carrots (for color) (optional) or 1 cup pimiento (for color) (optional)
1 tablespoon butter (optional)

Steps:

  • Cook spaghetti according to package.
  • Combine soup, milk, chicken and mushrooms in sauce pan; heat to boiling.
  • Add cheese and allow to melt.
  • Add peas, carrots, or pimentos if desired.
  • Serve on hot, buttered spaghetti.

Nutrition Facts : Calories 291.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 42.2, Sodium 53.2, Carbohydrate 39.1, Fiber 1.9, Sugar 1.4, Protein 21.2

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