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Leeks
Chicken, leeks, spinach and brie pennes gratin
Author:
Les Cultures de chez nous
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Preparation
10
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
400 g (14 oz) of pennes
1 package of 250 g (3 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
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Chicken, leeks, spinach and brie pennes gratin
From
Dec 29
to
Jan 01
Preparation
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.
Chef's notes
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