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Photo for - Chicken Penne Rosé with Spinach and Mushrooms

Chicken Penne Rosé with Spinach and Mushrooms

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

  • Preparation: 56 minutes

Ingredients

  • 1 tbsp (15mL) GAY LEA - Unsalted Butter
  • 4 oz (125mL) mixed sliced mushrooms, such as cremini, shiitaki and oyster
  • salt, to tasted
  • pepper, to taste
  • 1/2 cup (125mL) classic rosé sauce
  • 1 1/2 cups (375mL) cooked pasta such as penne, hot
  • 1 cup (250mL) baby spinach
  • SALERNO - grated Romano cheese
  • fresh parsley leaves, chopped

Instructions

  1. Melt butter in a hot sauté pan. Add mushrooms and cook for 2 to 3 minutes. Season chicken with salt and pepper; add to skillet and sauté until lightly browned. Add sauce and spinach; toss for 2 to 3 minutes or until bubbling. Stir in hot cooked pasta, adjusting the consistency as needed with hot pasta water. Serve with additional Romano cheese and garnish with fresh parsley.
  • Make this a baked pasta by transferring to an ovenproof serving dish; toss fresh breadcrumbs with Romano cheese, minced garlic, chopped fresh parsley and melted butter. Sprinkle over top and broil just until browned.
Photo of - Chicken Penne Rosé with Spinach and Mushrooms

Ingredients

  • 1 tbsp (15mL) GAY LEA - Unsalted Butter
  • 4 oz (125mL) mixed sliced mushrooms, such as cremini, shiitaki and oyster
  • salt, to tasted
  • pepper, to taste
  • 1/2 cup (125mL) classic rosé sauce
  • 1 1/2 cups (375mL) cooked pasta such as penne, hot
  • 1 cup (250mL) baby spinach
  • SALERNO - grated Romano cheese
  • fresh parsley leaves, chopped