Pasta and Chicken Gratin and the Flu

Pasta And Chicken Casserole

 My daughter calls me often. She makes me happy. Yesterday she told me she cloroxed her desk. It appears many around her have been getting sick with the flu. She then went to get a flu shot. It was good thinking on her part as Pennsylvannia is considered a high risk state. And then she started feeling achy. And she couldn’t lift her arm. And she went home from work-all because she got a flu shot. And then she found out it doesn’t take effect for about two weeks. And that was my fault-but she doesn’t blame me. Can a mother ever win?

Well, my baby, if you were home I would take care of you. I would let you sleep in my bed on the flannel sheets and I would bring you lots of hot tea. And I would massage your feet and George would lay next to you, nudging Freddie out of the way. And we would find a good movie to watch on TV and we would snuggle under the down comforter. But you aren’t home and so I can only hope that you take care of yourself which you have been doing. And you have been doing it sooo well. But I wish I could be there to help. Like a mother does.

George

George- Really Happy

 And if you were home I would make you this. It has all your favorites in it. Pasta and chicken. Cheese and cheese. It is soothing on a cold winter day. I doubled it so it made a lot which means I froze half for when you come home. I miss you sweetie. Be well.

Eat it Now!

Pasta and Chicken Gratin (adapted from Gourmet Today)

(Serves 4-5)

 1 roast chicken from the grocery

2 cups chicken stock

Cheese Sauce and Gratin

4 T butter

1 minced garlic clove or maybe two

¼ c flour

1 ½ c milk

½ c crème fraiche or sour cream

Salt

½ t pepper

¼ t cayenne

1 t dried thyme

2 ½ c or 8 oz  grated gruyere or vintage gouda

3/4 c  finely shredded Parmigano Reggiano

½ lb penne pasta

3 c fresh bread crumbs

1 3 qt buttered shallow gratin dish

Pull meat from chicken and reserve. Discard skin. (You could make your own poached chicken and use the broth.)

Preheat oven to 425 degrees with rack in center of oven.

Melt butter in 4qt heavy pot. Add garlic and whisk for 1 minute. Reduce heat to low and add flour, and cook whisking for three minutes. You are making a roux. Add milk and chicken stock whisking constantly while bringing to a boil. Reduce heat and simmer, whisking frequently, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crème fraiche or sour cream, 1/2t salt, pepper, thyme, cayenne, 1c gruyere and ¼ c parmesan.

Cook pasta in a 4 qt pot of boiling salted water until al dente. Do not overcook. Drain well and return to pot. Add chicken and sauce and toss to coat.

Toss bread crumbs with remaining cheese and sprinkle evenly over pasta mixture. Bake gratin until crumbs are golden brown and sauce is bubbling, 20-30 minutes. Let stand for 10 minutes before serving.

Serve to someone not feeling well and make their day.