Tuesday, May 22, 2012

Chicken Florentine Pasta

Sometimes it’s nice to make a big pan of something and eat on it for a few days. This pasta recipe is perfect for that. The original recipe served 10, which is way too much for us, even if we want leftovers. So I cut the recipe in half and added in some onion. I also opted to use some leftover cooked chicken that I already had, rather than cooking more just for this recipe.

We really enjoyed this pasta. It’s light and still hearty. And we were able to get 6 servings out of it. Hard to beat that!


Chicken Florentine Pasta
Slightly adapted from the Pioneer Woman

1/2 pound Penne
2 cooked Boneless, Skinless Chicken Breasts, cut into bite size pieces
Salt And Pepper, to taste
1 Tablespoon Butter
1 Tablespoon Olive Oil
1/2 medium yellow onion, diced
2 cloves Garlic, Minced
1/2 cups Dry White Wine
1/4 cups Low-sodium Chicken Stock
1/2 bag Baby Spinach
1 cups Grape Tomatoes, Halved Lengthwise
2 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Heat butter and olive oil over medium heat in a large skillet. Add onions and season with salt and pepper. When the onions begin to turn translucent, add chicken. Once the onions begin to turn a little brown, remove onions and chicken from the skillet.

Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and stock, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half.

Turn off the heat. Add spinach, tomatoes, onions, 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.

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