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Photo for - Baked Chicken Penne Rosé with Spinach and Mushrooms

Baked 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.

  • Yields: 16 to 20 servings or 2 large steam table pans
  • Preparation: 70 minutes

Ingredients

  • 2 lb (1Kg) mixed mushrooms, sliced
  • 4 lb (2Kg) chicken breast, sliced
  • 3/4 cup (175mL) GAY LEA - Butter Prints - Unsalted, divided (approx.)
  • 12 cups (3L) baby spinach
  • 1 pkg (2L) classic rosé sauce
  • 18 cups (4.5L) cooked pasta such as penne, hot
  • 4 cups (1L) fresh breadcrumbs
  • 1 1/2 cups (375mL) SALERNO - Grated Romano cheese
  • 1/2 cup (125mL) fresh parsley leaves, chopped
  • 8 clove garlic

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.
Photo of - Baked Chicken Penne Rosé with Spinach and Mushrooms

Ingredients

  • 2 lb (1Kg) mixed mushrooms, sliced
  • 4 lb (2Kg) chicken breast, sliced
  • 3/4 cup (175mL) GAY LEA - Butter Prints - Unsalted, divided (approx.)
  • 12 cups (3L) baby spinach
  • 1 pkg (2L) classic rosé sauce
  • 18 cups (4.5L) cooked pasta such as penne, hot
  • 4 cups (1L) fresh breadcrumbs
  • 1 1/2 cups (375mL) SALERNO - Grated Romano cheese
  • 1/2 cup (125mL) fresh parsley leaves, chopped
  • 8 clove garlic