🍝 Creamy Chicken and Pasta Gratin

Name: Creamy Chicken and Pasta Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g elbow macaroni; salt; 4 chicken breast fillets (approx. 120 g each); a handful of spinach; 1 clove of garlic; 100 g dried tomatoes (preserved in oil); 4 eggs; 150 ml heavy cream; 50 g crème fraîche; 100 g grated cheese (e.g., Emmental, Gouda); pepper (from a grinder); nutmeg (freshly grated)

870 kcal · 30 min · 4 servings

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Ingredients

400 g elbow macaroni
salt
4 chicken breast fillets (approx. 120 g each)
a handful of spinach
1 clove of garlic
100 g dried tomatoes (preserved in oil)
4 eggs
150 ml heavy cream
50 g crème fraîche
100 g grated cheese (e.g., Emmental, Gouda)
pepper (from a grinder)
nutmeg (freshly grated)

Instructions

1. Boil water in a pot with salt. Add the macaroni and cook until al dente. Drain the pasta and let it drip dry.
2. Rinse the chicken breast under running water. Pat it dry with a kitchen towel. Cut the meat into thin strips.
3. Wash the spinach and remove tough stems. Let the greens drain well.
4. Peel the garlic clove and chop it finely.
5. Take the tomatoes out of the can or jar. Let them drain well. Cut them into coarse pieces.
6. Crack the eggs into a bowl. Stir in the cream and crème fraîche. Add the chopped garlic. Take half of the grated cheese and stir it in.
7. Season the egg mixture with salt, pepper, and a pinch of ground nutmeg.
8. Preheat the oven to 180 degrees. Use the top and bottom heat function.
9. Take a baking dish. Layer the pasta, chicken strips, spinach, and tomatoes alternately in the dish.
10. Pour the egg mixture evenly over the layers. Sprinkle the remaining cheese on top.
11. Place the dish in the oven. Bake the gratin for about 30 minutes until golden brown.

Nutrition per serving

kcal: 870
Protein: 74 g · Fett/Fat: 30 g · Carbs: 74 g