Ingredients
- 2 tablespoons olive oil
- 1 1/2-pounds chicken thighs or breast tenders, diced
- Salt and pepper
- 4 tablespoons butter
- 3/4-pound crimini or button mushrooms, sliced
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 rounded tablespoons flour
- 1 cup dry white wine
- 1 cup chicken stock
- 1 1/2-2 cups whole milk
- A few grates of fresh nutmeg
- 16 ounces frozen chopped spinach, defrosted and wrung dry
- 1 pound penne or mostaccioli rigate
- Grated Parmigiano Reggiano cheese
Preparation
Step 1
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and brown, then remove to a plate. Add the butter to the pan and melt; add the mushrooms and lightly brown, 5-6 minutes. Add the onion and garlic and season with salt and pepper. Reduce the heat a bit and cook to soften the onion, 5-6 minutes more. Add the flour and stir for 1 minute. Add the wine and reduce by half. Add the stock and milk and thicken to coat a spoon. Season with nutmeg and stir in the spinach to heat through. Adjust the salt, pepper and nutmeg, to taste.
Stir a handful of cheese into the sauce. Add the chicken to the sauce to heat it through. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente; drain and toss with the sauce and chicken. Serve in shallow bowls and top with more cheese. Serves 6