Florentine Penne with Chicken

Florentine Penne with Chicken
Florentine Penne with Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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