I actually had somebody email me for a recipe.
Because, apparently, I’m a food blog.
So recipes are supposed to be here.
Ok, let’s see.
Portobello Mushroom and Spinach Penne Pasta. It’s hearty, cheesey and pretty much guarantees you will be licking the casserole dish clean. Swear to God.
This was originally a vegetarian recipe. But I added chicken. Because I like things meaty. Shocker.
- 2 boneless, skinless chicken breasts
- 12 oz sliced portabello mushrooms
- 8 oz box of penne pasta
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 oz fresh baby spinach
- 2 cloves minced garlic
- 2 cups whole milk
- ¼ cup soy sauce
- ¼ cup margarine
- ¼ cup flour
- 2 tablespoons olive oil
- ½ teaspoon Emeril's Seasoning (or a house seasoning mix of your choice)
- Preheat oven to 350 degrees, and lightly grease a 9x13 baking dish.
- Cook pasta to al dente, drain and set aside.
- Heat olive oil in a skillet, and cook chicken breasts seasoned with kosher salt and black pepper. Remove from skillet, chop into bite size pieces, and set aside.
- Add sliced portabello mushrooms to the skillet, and cook until just soft. Remove from skillet and set aside.
- Add margarine to skillet, and melt. Mix in flour, garlic and Emeril's. Whisk briskly so that the flour is no longer raw, but doesn't burn. Slowly whisk in milk, bring to a low boil, and stir until thickened.
- Add in both cheeses, and stir until melted.
- Remove skillet from heat and toss in cooked pasta, chicken, mushrooms, spinach and soy sauce. Stir to coat completely.
- Transfer to the baking dish, and top with some (lots)extra cheese.
- Bake 20 minutes until cheese is melted and bubbly.