I had a great conversation with myself last weekend (don’t judge, I’m a great self-conversationalist). Club House La Grille had asked me to share my #FlavourStory and I had to sit down with a coffee and a kitty and think about what it actually was.
I didn’t really grow up in a meat and potatoes home, a lot of the time our dinners consisted of pasta or other casseroles. Pulling a hot, bubbly casserole out of the oven is a very comforting feeling to me and makes the house smell like a home. As I grew up and my tastes changed, my casserole preference changed to the creamy variety, and if you could get some bacon into it, even better. As I’ve matured even more, I’ve realized I can’t sneak bacon into everything *sad face*, but I don’t want to give up the smoky flavour it imparts. This casserole gets it’s #FlavourStory from Club House La Grille Smouldering Smoked Applewood Seasoning and is quick to prepare as it uses store-bought rotisserie chicken, something that’s becoming a staple in my kitchen.
Chicken Penne with Smoky Cream Sauce – Serves 4-6
- 2 cups dry penne pasta
- 2 cups leftover cooled rotisserie chicken (not cubed, not shredded, but pulled off in bite-sized pieces)
- 1.5 tsp olive oil
- 1 small onion, diced
- 1 cup sliced fresh mushrooms
- 1 clove garlic, minced
- 2 big handfuls of clean and dry baby spinach leaves
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tbsp Club House La Grille Smouldering Smoked Applewood Seasoning
- 1 tsp ground black pepper
- 1.5 cups 2% milk
- 1.5 cups low-sodium chicken broth
- 2 tsp Worcestershire Sauce
- 1 tbsp unsalted butter, melted
- 1/2 cup Panko bread crumbs
- 1 tsp Club House Smouldering Smoked Applewood Seasoning
- 1/2 cup shredded Gruyere cheese
Cook the pasta as per the directions on the package. Drain and set aside. While the pasta is cooking, get the chicken ready and sauté the onions and mushrooms in the olive oil. Once they are softening, add in the garlic and in another minute or so, add in the spinach and toss so that the spinach starts to wilt.
To make the cream sauce, melt the butter in a medium saucepan, or if you have a Dutch oven that can go directly in the oven, make it right in that. Add the flour to the melted butter and over medium heat, cook the flour for a minute or so, and at the end mix in the La Grille Smouldering Smoked Applewood Seasoning and the black pepper. Slowly whisk in the milk and then the chicken broth and Worcestershire Sauce and continue slowly whisking until the sauce is smooth and somewhat thickened. Fold in the sautéed veggies, chicken and cooked pasta.
Mix together the 4 topping ingredients and sprinkle the mixture over the top of the casserole. Pop into a preheated 350 degree oven for about 20 minutes; or until hot and bubbly.
Over the past year, and continuing until November 30, 2014, Club House La Grille and McCormick are donating $1 to the United Way for each Flavour Story shared with them. You can share yours on the La Grille Facebook page, so sit down, get comfy and write it (then get in the kitchen and make it!).