-
- Prep
- 20 mins
-
- Total
- 35 mins
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- Serving
- 4
Cantonnier
Cantonnier is a firm cheese, uncooked and surface ripened with a washed rind. It distinguishes itself with its effervescent flavour, reminiscent of fruity cream and fresh apples.
*2021 Silver in its category - International Cheese and Dairy Awards
Ingredients
- 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
Directions
- 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.
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