Florentine Chicken Pasta
This is the first blog post I’ve written in over two months, and I have to say that I can’t believe it’s been this long!!!! I’ve been so busy with school, dance competitions, drill team, babysitting, play performances, and a million other things that I haven’t had time to cook! But, now that summer is finally here, I’ll be cooking and posting a lot more often!!!! And what better dish to start back again with than this yummy summer pasta!?! It’s so light and healthy that you won’t feel guilty about having fourths of it, and it’s just in time to help you get back in shape for bikini season. Made with garden fresh tomatoes, and wholesome spinach, this dish is a winner, winner, chicken pasta dinner!
Chicken Florentine Pasta (The Pioneer Woman)
- 1 pound Penne
- 4 whole Boneless, Skinless Chicken Breast
- Salt And Pepper, to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 3/4 cups Dry White Wine
- 3/4 cups Low-sodium Broth, More If Needed
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat 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 at least half (most of the surface of the liquid should be bubbling at this point.)
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 to combine.
Serve with extra Parmesan shavings.