Hye Thyme Cafe: Pseudo Chicken Florentine Penne

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Wednesday, March 21, 2012

Pseudo Chicken Florentine Penne

Pseudo Chicken Florentine Penne : Hye Thyme Cafe

It's not exactly a traditional Florentine, but it's the same general principle - spinach, white wine, cheese, etc. It's a great way to use up leftover chicken. I was trying to accommodate an illness by including the pasta for one condition and the spinach for another. I was also introducing someone else to the line of Philadelphia Cooking Cremes, so I went with that rather than a traditional Mornay sauce. I will increase the cooking creme next time and/or saute some garlic with the onions, but I was trying to accommodate a sensitive stomach, so I kept it on the mild side this time.

INGREDIENTS :
1/2 lb mezze (small) penne pasta
32 oz chicken broth
1 med onion, diced
1 T butter
1 box thawed chopped spinach
1/3-1/2 c dry white wine
Cooked chicken, in bite-sized pieces
Salt and Pepper
Philadelphia Savory Garlic Cooking Creme

Cook the pasta in the chicken broth. If your pasta is finished cooking before your other ingredients, pour out most of the broth. If it finishes up at the same time as your spinach, etc., you can just use a slotted spoon to combine them so you're getting some of the pasta broth in your sauce.

Saute the onion (and garlic if you're adding) in the butter and/or a little olive oil until translucent, then add the spinach. Don't worry about squeezing out the spinach; the liquid will cook down quickly. When it does, add the wine and cook that down.

Stir in the chicken to heat through. When your pasta is ready, add that as well, then season with salt and pepper, and stir in as much of the cooking creme as you like. If you like a thinner sauce, you can add a little more of the pasta broth. If you like it more creamy, use more of the Philly...


Saute Onion

Add spinach, then wine

Stir in chicken to heat through
Add pasta with some broth
S&P and cooking creme to taste
Enjoy with a glass of white wine.  :)

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