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 at 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, set drained pastas and chicken sauce. Add spinaches, salt, pepper, then mix. Pour it all in a large oven safe bowl plate. Garnish with brie slices and cook at oven center for 8 minutes, until cheese browns well. Serve.
