"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Florentine Pasta Recipe

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This recipe for Chicken Florentine Pasta, by , is from Warnecke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christina Santiago nee Warnecke

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound Penne Pasta
4 Whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 Cloves Garlic, Minced
3/4 C Dry White Wine
3/4 C Broth (more if needed)
1 Bag Baby Spinach
2 C Grape Tomatoes, Halved Lengthwise
4 Oz Parmesan Cheese, Shaved With Vegetable Peeler

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
I saw this recipe on a Pioneer Woman episode in 2014. I do not even like spinach, but this is delicious. This filled my largest cast iron skillet. Will feed a bunch!

 

 

 

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