chicken florentine pasta is a family friendly meal packed with chicken, spinach and tomato
Ingredients
- 12 oz. penne
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breast
- kosher salt
- freshly ground black pepper
- 1/2 tsp. oregano
- 1/3 c. white wine
- 2 garlic cloves minced
- 1 1/2 c. chopped tomato
- 1 c. heavy cream
- 1 c. shredded mozzarella
- 1/2 c. finely grated parmesan plus more for serving
- 1 bag baby spinach
- 2 tbsp. chopped fresh parsley
- pinch red pepper flakes optional
Instructions
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in a large pot of salted boiling water, cook penne according to package instructions until al dente.
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drain and set aside.
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in a large skillet over medium-high heat, heat 1 tablespoon oil.
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season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side.
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transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.
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add the white wine to deglaze the pan.
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when the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (they have a lot of flavor that you'll want in your sauce!)
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add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes.
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add cream and bring mixture back to a simmer.
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add mozzarella and parmesan and stir until the cheese melts.
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season sauce with salt and pepper.
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turn off heat and add in the cooked penne, chicken, baby spinach, parsley and red pepper flakes (if using).
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toss until the pasta is evenly coated in sauce and the spinach has wilted slightly.
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serve immediately.
i used these items to make this dish:
12 INCH SKILLET
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