Chicken Florentine Pastabake
Need a quick meal idea that tastes great and is a crowd pleaser?
Saute diced Prosciutto in a large saute pan with olive oil
Add thinly sliced leaks and chopped garlic - until beginning to carmelize.
Season with pepper, basil, and sea salt (just a little)
Add chicken break cutlets (cut into bite size pieces)
Once chicken is almost cooked through add fresh baby spinach and let it begin to wilt.
Remove from sauce pan and hold into a bowl while you make a bechmel sauce.
In the same sauce pan add a couple tablespoon of butter; once melted add 1/4 cup of flour to create a roux. Add 3 cups of light cream and whisk until smooth, continue stirring until sauce thickens. Also if you like you can add some shredded smoked mozzarella for an even smokier flavor.
Return chicken/spinach mixture to the sauce pan and stir together. Add your favorite pasta (I like mini penne for this dish) and toss. Pour into a great looking casserole dish (I like using a nice pottery piece). Sprinkle a generous layer of mozzarella over the pasta and put into the over for about 20 minutes or until golden brown. Or, if you're rushed for time, put it under the broiler until cheese is melted and browned.
Serve with a wonderful salad, crusty bread, and bottle of wine. Bon appetit!
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