CHICKEN FLORENTINE PASTA Print
- Active Time: 30 minutes
- Total Time: 30 minutes
- 6 ounces uncooked penne pasta
- 2 whole boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 handfulls of baby spinach
- 1 cup grape tomatoes, halved lengthwise
- 1/2 cup Parmesan cheese, grated
Cook the pasta according to package directions. Drain well; keep warm.
Cut chicken breasts into pieces and sprinkle with salt and pepper.
Heat butter and olive oil over medium-high heat in a large skillet. Add chicken chunks in a single layer and allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove the protein from the skillet.
Turn the heat down to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by half.
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss again to combine.
By Romantic Reminders