Florentine Penne with Chicken

By ret1958

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

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.