Pasta Chicken Gratin

Ingredients

• 400 g macaroni
• Salt
• 4 chicken breast fillets (about 120 g each)
• 1 handful spinach
• 1 Garlic clove
• 100 g sun‑dried tomatoes (in oil)
• 4 eggs
• 150 ml whipping cream
• 50 g crème fraîche
• 100 g grated cheese (e.g., Emmental, Gouda)
• black pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Cook the macaroni in salted water until al dente, drain and set aside. Rinse the chicken breast fillets, pat dry, and slice into strips. Wash, trim, and let the spinach drain. Peel and finely chop the garlic. Drain the sun‑dried tomatoes and roughly chop them. Whisk together the eggs, cream, crème fraîche, garlic, and half of the cheese; season with salt, pepper, and nutmeg.

2. 2.

   Preheat the oven to 180 °C (356 °F) with both fan and top heating.

3. 3.

   Layer the noodles alternately with chicken strips, spinach, and tomatoes in a baking dish. Pour the egg‑cream mixture over the layers, sprinkle the remaining cheese on top, and bake for about 30 minutes until golden brown.