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Chicken, leeks, spinach and brie pennes gratin

Author: Les Cultures de chez nous
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Gratin de pennes au poulet, épinards et au brie
Preparation 10
Baking 20
Portions 4
Freezing No
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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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