Baked Chicken Penne Rosé with Spinach and Mushrooms | Gay Lea

Ingredients

• 1/4 cup (50 mL) GAY LEA - Butter Prints - Salted
• 1 sweet onion, finely chopped
• 8 garlic cloves, minced
• 2 tsp (10 mL) dried oregano, leaves
• 2 tsp (10 mL) basil, dried leaves
• 1 cup (250 mL) dry white wine
• 6 cupstomatoes, crushed
• 3 cups (750 mL) GAY LEA - 35% Cream
• 1 cup (250 mL) IVANHOE Pure Romano Grated Cheese, grated
• ½ cup (125 mL) fresh parsley leaves, finely chopped
• 1 tsp (5 mL) freshly ground black pepper
• 1 tsp (5 mL) salt
• 2 lbs (1 Kg) mixed mushrooms, sliced
• 4 lbs (2 Kg) chicken breast, sliced
• 3/4 cups (175 mL) GAY LEA - Butter Prints - Unsalted, divided (approx.)
• 12 cups (3 L) baby spinach
• 1 batch (2 L) classic rosé sauce
• 18 cups (4.5 L) cooked pasta such as penne, hot
• 4 cups (1 L) fresh breadcrumbs
• 1 ½ cups (375 mL) IVANHOE Pure Romano Grated Cheese
• ½ cup (125 mL) fresh parsley leaves, chopped
• 8 garlic cloves