What's cooking? Chicken Florentine Pasta

Chicken Florentine pasta

1 lb. boneless skinless chicken breast cut into cubes
1 tbs. olive oil
3 roma tomatoes, diced
1 lb. penne pasta
4 cloves garlic, minced
3/4 cup white wine
2 cups baby spinach
Parmesan cheese, to taste
salt and pepper, to taste
chicken broth (optional)

Cook pasta according to the package directions. Drain. Set aside.

Heat Olive oil in a large skillet. Add the chicken chunks to the pan and cook through, allowing the chunks to brown on all sides. Remove the chicken from the pan.

Add garlic and cook about 30 seconds. Do not allow the garlic to burn! Add in the white wine and stir incorporating all the little bits at the bottom of the pan. Allow the liquid to cook down, and the alcohol to cook off.

Add your chicken back into the pan as well as your tomatoes. Allow the tomatoes to cook down. You may cook them as long or as little as you like, depending on the consistency you want. I like to cook mine down until they are soft and falling apart. Some people like their tomatoes more firm. It's all personal preference.

At this point, if you feel like your pasta needs more liquid you can add in some chicken broth.

When your tomatoes are cooked down to your liking, turn off the heat. Add in your pasta and your spinach. The heat from the pasta and the chicken will cook the spinach and allow it to wilt, which is what you want. When the spinach has wilted, stir in as much or as little parmesan cheese as you like. Serve immediately.

This recipe served my family of four with leftovers to spare! I hope you enjoy this recipe! Let me know if you try it!

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