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Chicken Florentine Pasta Recipe

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This recipe for Chicken Florentine Pasta is from The Burroughs Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound Penne
4 boneless skinless chicken breast
salt & pepper
2 T Butter
2 T Olive Oil
4 Cloves garlic, minced
3/4 C Dry white wine
3/4 C chicken broth, more if needed
1 bag Baby Spinach
2 C grape tomatoes, halved lengthwise
4 oz, Parmesan cheese
Directions:
Directions:
Cook pasta according to directions in slightly salted water, drain.
Cut chicken breasts into chunks. Heat butter and olive oil over high heat in large skillet. Add chicken chunks in a single layer, salt & pepper. Do not stir for a minute or two in order to allow chicken to brown on the first side. Turn the chicken and brown on the other side. Cook till done, then remove from 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 till it's reduced by half. (most of surface should be boiling)
Turn off the heat. Add spinach, tomatoes, chicken and cooked pasta to skillet. Toss and add plenty of Parmesan.

 

 

 

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