Creamy Chicken Gratin

by Fattig.student
Creamy Chicken Gratin


  • 200 g fusilli
  • 4 tbsp sun-dried tomatoes
  • 1/2 x yellow onion
  • 1 clove garlic
  • 50 g champignon
  • 200 g chicken breast
  • 1/2 pack crème fraîche
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 100 g cheese
  • 1 tbsp fresh basil
  • 1/4 pack rocket


  1. Boil the pasta according to instructions on the package.
  2. Mince the garlic and onion, and fry in a pan with some oil or butter until the onion is soft.
  3. Slice the chicken fillet and fry it in the same frying pan until it is almost cooked through, before adding mushrooms and sun-dried tomatoes.
  4. Finally add the cream fraiche, salt and pepper to the frying pan and bring to a boil.
  5. Pour off the water to the pasta, and ad it to a fireproof form. Top with the chicken mixture, stir a little and top with cheese.
  6. Bake the chicken dish in the middle of the oven at 200 degrees celsius for about 15 minutes, until the cheese is melted.
  7. Serve the dish with fresh basil and rocket.