Baked Chicken Penne Rosé with Spinach and Mushrooms

Dinner

A rich tomato cream sauce, tender chicken, sautéed mushrooms and bright green spinach make this an appetizing entrée to enhance your pasta menu. 

  • Total Preparation Time: 70 minutes

Makes 16 to 20 servings or 2 large steam table pans

Rating: 0 Stars

Ingredients

2 lb1 KgMixed Mushrooms, sliced
4 lb2 KgChicken Breast, sliced
3/4 cup175 mLGAY LEA - Unsalted Butter, divided (approx.)
12 cups3 LBaby Spinach
1 pkg2 LClassic Rosé Sauce
18 cups4.5 LCooked Pasta Such As Penne, hot
4 cups1 LFresh Breadcrumbs
1 1/2 cups375 mLIvanhoe Pure Romano Grated
1/2 cup125 mLFresh Parsley Leaves, chopped
8 8 Clove Garlic
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Instructions

  1. Sauté mushrooms and chicken in butter as needed until browned. Toss pasta with the mushrooms, chicken, spinach and sauce until well combined. (Adjust the consistency as needed with hot pasta water.) 
  2. Transfer to two large steam table pans. Toss breadcrumbs with Romano cheese, parsley, garlic, and 1/2 cup (125 mL) melted butter; sprinkle over pasta. Bake at 375°F (190°C) for 20 to 30 minutes until bubbling and golden. Serve immediately.

 

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Ingredients

2 lb1 KgMixed Mushrooms, sliced
4 lb2 KgChicken Breast, sliced
3/4 cup175 mLGAY LEA - Unsalted Butter, divided (approx.)
12 cups3 LBaby Spinach
1 pkg2 LClassic Rosé Sauce
18 cups4.5 LCooked Pasta Such As Penne, hot
4 cups1 LFresh Breadcrumbs
1 1/2 cups375 mLIvanhoe Pure Romano Grated
1/2 cup125 mLFresh Parsley Leaves, chopped
8 8 Clove Garlic
Add to Shopping List

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