Menu Enter a recipe name, ingredient, keyword...

Florentine Penne with Chicken

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 tablespoons olive oil
  • 1 to 1 1/2 pounds chicken thighs or breast tenders, diced
  • salt & pepper
  • 4 tablespoons butter
  • 3/4 pound mushrooms, cremini or button, 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 to 2 cups whole milk
  • a few grates fresh nutmeg
  • 16 oz chopped frozen spinach, defrosted and wrung dry
  • 1 pound penne or mostaccioli rigate
  • grated parmigiano-regginao cheese

Details

Preparation

Step 1

Heal olive oil in a large deep skillet over medium-high heat. Add chicken and brown then remove to plate. Add butter to pan and melt, add muschrooms and lightly brown, 5-6 minutes.

Add onions and garlic, and season with salt & pepper. Reduce heat a bit and cook to soften onions, 5-6 minutes more. Add flour and stir 1 minute.

Add wine and reduce by half. Add stock and mild, and thicken to coat a spoon. Season with nutmeg and stir in spinach to heat through.

Stir a handful of cheese into sauce. Add chicken to sauce to heat it through. Bring a large pot of water to boil for the pasta. Salt water and cook pasta, drain and toss with sauce and chicken.

‚Äč

You'll also love

Review this recipe

Penne with Brown Butter, Arugula, and Pine Nuts SHRIMP PENNE WITH GARLIC SAUCE