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Florentine Penne Chicken Pasta
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| Aired February 4, 2014 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 ounces | chopped frozen spinach, defrosted and wrung dry |
| 1 pound | penne or mostaccioli rigate |
Grated Parmigiano-Regginao cheese
PREPARATION
Heat 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 mushrooms and lightly brown, 5-6 minutes. Add onions and garlic, and season with salt and 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 milk, and thicken to coat a spoon. Season with nutmeg and stir in spinach to heat through. Adjust salt, pepper and nutmeg to taste.
Stir a handful of cheese into sauce. Add chicken to sauce to heat it through. Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente, drain and toss with sauce and chicken. Serve in shallow bowls and top with more cheese.
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