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Chicken and Penne Florentine Recipe

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This recipe for Chicken and Penne Florentine, by , is from Mixing it Up with TopRank: Favorite Recipes from our Table to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amie Krone


1 Tbsp olive oil
3 Tbsp garlic, sliced
1 1/2 lb boneless, skinless chicken breasts, cut into strips
1/4 tsp salt
1/4 tsp pepper
1/2 c dry white wine
1 can (14 1/2 oz) chicken broth
1 c whipping cream
1/4 c Dijon mustard
1 pkg (10 oz) fresh spinach leaves, cleaned
1 pkg (16 oz) penne pasta, cooked, drained
3 Tbsp Parmesan cheese

1. Heat oil in a large skillet on medium heat. Add garlic; cook and stir for 1 minute. Season chicken with salt and pepper and add to skillet. Cook and stir for 5 - 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
2. Add wine to skillet; cook until heated through, stirring constantly to loosen up the browned bits from the bottom of the skillet. Add broth and cream and bring to a boil. Reduce heat to medium-low; simmer for 5 minutes or until sauce is reduced by half.
3. Stir in mustard then add the spinach. Cook for 2 minutes for until spinach is wilted, stirring occasionally. Add chicken and cook and stir until heated through. Place in a large bowl and add hot pasta, tossing to coat. Sprinkle with cheese and serve.




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