Chicken Florentine Pasta

Hello! How was everyone’s weekend?

I had a lovely couple days off.  Here’s a little look at my weekend with the help of Instagram.

{Friday Night: The hubby and I had a much needed date night at our fav, Centro}

{Saturday Morning: The first Downtown Farmers Market of the season- we got some great produce and my favorite – kettle popcorn} 

{My best pal Mal came to town.  We had a BLAST!  Our Summer Goal: Tackle something new each time we see each other}

{Happy Kentucky Mayo… I mean, Happy Cinco de Mayo and Kentucky Derby Day.  My husband always plans the best days. We got dressed up in our best attire and headed to Prairie Meadows to enjoy the Kentucky Derby.  We even won $6.00.  No outing would be complete without the margaritas we enjoyed for Cinco de Mayo.}

{We ended the night with an I-Cubs game.  The weather was perfect for an evening outside.}

Weekends like this make me ready to tackle the week.  I hope you are all ready for Monday.

If you’re not, here’s a great dinner recipe for you to make tonight.

I found it on Pioneer Woman – she’s always coming up with great meals.  Chicken Florentine Pasta is no exception.  I hope you enjoy this as much as we did!

Here’s what you’ll need:

(I cut this recipe in half because I’m only cooking for two – even then, we had a TON of leftovers, feel free to cut in by 4 if you need to)

  • 1 pound Penne
  • 4 whole Boneless, Skinless Chicken Breasts
  • 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. *Note – the next time I cook this, I will probably just use Pam cooking spray to coat my pan.  It will lighten the dish up a bit)

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.

Mix it up good. *Note: I should have added the spinach first. 

Serve with extra Parmesan shavings.

Enjoy!

Chicken Florentine Pasta
(Recipe from here

  • 1 pound Penne
  • 4 whole Boneless, Skinless Chicken Breasts
  • 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.

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Comments

  1. That’s a beautiful dish! I’ve never made it myself – I ought to :D

  2. One of my favorite dishes but I have yet to try it… Thanks for the inspiration:)

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