- 20 mins
- 35 mins
- 180 g Cantonnier cheese, grated
- 250 g fusilli pasta
- 30 mL (2 tbsp) butter
- 30 mL(2 tbsp) olive oil
- 1 onion, chopped
- 3 garlic buds, chopped
- 3 chicken breasts, boned, cut in strips
- 750 mL (3 cups) spinach leaves, coarsely chopped
- 125 mL (1/2 cup) white wine
- 180 mL (3/4 cup) 35% cream
- Salt and pepper, to taste
Cook pasta al dente in a large saucepan filled with boiling salted water. Drain and set aside.
In a large non stick pan, melt half the butter and the oil.
Sauté onion and garlic 3-5 minutes. Drain and set aside.
In the same pan, melt the rest of the butter and oil.
Brown chicken strips in 2 or 3 batches.
Put all the chicken, onion and garlic back into the pan, add the white wine and reduce 3-4 minutes.
Add spinach, cover, and cook about 2 minutes, just long enough for spinach to become tender.
Add cream and reduce again, on medium heat, 3 to 5 minutes. Remove from heat.
Add drained pasta and half the grated Cantonnier cheese. Mix well.
Place mixture in 6 individual ovenproof dishes.
Sprinkle the rest of the grated cheese evenly onto each portion and bake 10 minutes at 350 °F.
Broil a few minutes and serve.