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.
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100
4
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