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  • Prep
    20 mins
  • Total
    35 mins
  • Servings

Pasta Casserole with Cantonnier


  • 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.