Chicken, leeks, spinach and brie pennes gratin
10
20
4
No
Ingredients
- 400 g (14 oz) of pennes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 chicken breast of about 250 g, into strips
- 1 chopped garlic clove
- Olive oil in enough quantity
- 500 ml (2 cups) of 15% cooking cream
- 500 ml (2 cups) of spinach
- Ground salt and pepper up to taste
- 300 g of brie cheese, into thin slices
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C). In a large casserole filled with boiling salted water, cook pennes with packaging instructions.
- Meanwhile, in a pan at medium heat, brown leeks and chicken strips with garlic in a bit of oil, until chicken is well cooked, so about 5 minutes. Pour cream and bring to a boil.
- In a large bowl, combine drained pasta and chicken sauce. Add spinach, salt, and pepper, then mix. Pour everything into a large oven-safe bowl plate. Garnish with brie slices and cook in the center of the oven for 8 minutes, until the cheese browns well. Serve.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
See the productYou may also like
65
8
500
4
Budget
