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Florentine Penne with Chicken


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  • 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



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.


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