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  • Prep
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  • Servings

Pasta and Kingsey® European Gourmet Blend Cheese Casserole


  • 250 g fusilli pasta
  • 30 mL (2 tbsp.) butter
  • 30 mL (2 tbsp.) olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 3 chicken breasts, boned, cut in strips
  • 750 mL (3 cups) spinach leaves, coarsely chopped
  • 125 mL (1/2 cup) white wine
  • 180 mL (3/4 cup) 35% cream
  • 200 g Kingsey® European Gourmet Blend or Kingsey® Light European Gourmet Blend cheese, shredded (about 2 cups)
  • Salt and pepper, to taste


  1. Cook pasta al dente in a large saucepan filled with boiling salted water. Drain and set aside.
  2. In a large non-stick pan, melt half the butter and oil. Sauté onion and garlic 3-5 minutes. Drain and set aside.
  3. In the same pan, melt the rest of the butter and oil. Brown chicken strips in 2 or 3 batches. Put all the chicken, onion and garlic back into the pan, add the white wine and reduce 3-4 minutes. Add spinach, cover, and cook about 2 minutes, just long enough for spinach to wilt. Add cream and reduce again, on medium heat, 3 to 5 minutes. Remove from heat.
  4. Add drained pasta and half the shredded cheese. Mix well.
  5. Pour mixture into 6 individual ovenproof dishes. Sprinkle the remaining shredded cheese evenly onto each portion and bake 10 minutes at 350°F. Broil a few more minutes and serve.