Quick & Easy Chicken Florentine Pasta
Chicken Florentine Pasta
Chicken Florentine Pasta
Prep Time:
- 10 Minutes
- Cook Time:
- 20 Minutes
- Servings:
- 10 Servings
- 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.
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.
Cut up the chicken into chunks—large or small, depending on your
preference. Or depending on your family’s preference. Or your Orkin
man’s preference. Depends on who you’re cooking for.
Salt and pepper the chicken…
Throw the chicken chunks into a large skillet with butter and olive oil over really high heat.
Remove the chicken to a plate and set it aside for a bit.
Turn down the heat to medium, then throw in the garlic and stir it around quickly to keep it from burning.
Then pour in white wine…
And chicken broth.
(Note: If you don’t use alcohol in your cooking, you can use double the amount of broth and just leave out the wine altogether.)
Then stir it all around, scraping the bottom of the pan. Then just let the liquid cook and bubble up for a good 3-4 minutes. You want the liquid to reduce by at least half and get nice and rich…without disappearing!
While the sauce is reducing, sprinkle a little salt and pepper on the halved grape tomatoes.
When the liquid’s nice and reduced, turn off the heat and throw in the spinach… 
The tomatoes…
The chicken (and any juice that might be on the plate)…
And the cooked, drained pasta.
Immediately begin tossing the pasta—the spinach will wilt as you doThen top with plenty of Parmesan shavings! Basil would be lovely, too
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