Sep 06 2026
Restaurants›André's Chocolates›Signature Recipe

Signature Recipe

Inspired by André's Chocolates
Time45m
Serves4

Make Signature Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base sauce

Protein & add-ins

Pasta (or grain) component

Finishing & garnish

Method

Pasta (or grain) component

  1. 1

    Cook pasta

    Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon salt. Add 12 oz penne and cook until al dente according to package directions (about 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Protein & add-ins

  1. 2

    Season chicken

    In a bowl, toss 1 lb cut chicken thighs with 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/2 tsp kosher salt until evenly coated.

  2. 3

    Sear chicken

    Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook without moving for 3 minutes to develop color. Stir and cook another 2 minutes until golden and just cooked through (internal temperature ~165°F / 74°C). Remove chicken to a plate and tent loosely with foil.

  3. 4

    Sauté mushrooms

    Add remaining 1 tablespoon olive oil to the skillet. Add 8 oz sliced mushrooms, spread into a single layer, and cook undisturbed for 2–3 minutes so they brown. Stir and cook 1–2 more minutes until softened. Season lightly with a pinch of salt, then push mushrooms to the side of the pan.

  4. 5

    Wilt spinach

    Add the 4 cups packed baby spinach to the skillet, cooking just until wilted, about 1–2 minutes. Stir mushrooms and spinach together, then remove both to the plate with the chicken.

Base sauce

  1. 6

    Sweat aromatics

    Using the same skillet over medium heat, add 2 tablespoons extra-virgin olive oil if pan is dry. Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until translucent, about 5–6 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

  2. 7

    Build sauce

    Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize the paste. Add 1 can (28 oz) crushed tomatoes and 1 cup stock, scraping up any brown bits. Bring to a gentle simmer.

  3. 8

    Finish sauce

    Stir in 1 cup heavy cream, 1 teaspoon granulated sugar, 1 teaspoon red wine vinegar, 1.5 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Simmer gently 6–8 minutes to thicken slightly. Taste and adjust seasoning.

  4. 9

    Combine protein and sauce

    Return the cooked chicken, mushrooms, and wilted spinach to the skillet with the sauce. Stir to combine and simmer together 2–3 minutes so flavors marry and chicken reheats.

Finish & serve

  1. 10

    Combine with pasta

    Add the drained pasta to the skillet (or transfer sauce to the pasta pot). Toss with the sauce, adding reserved pasta cooking water a few tablespoons at a time if needed to loosen and create a silky coating. Heat through 1–2 minutes until everything is well combined.

  2. 11

    Plate and garnish

    Remove from heat. Stir in 1/4 cup chiffonaded fresh basil, 1/2 cup grated Parmesan, and 1 teaspoon lemon zest. Taste and add crushed red pepper flakes (1/4 tsp) if desired. Serve immediately, passing extra Parmesan at the table.

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