Dinner: Chicken Florentine

18 Apr

Here’s a quick dinner just waiting to be gobbled up by your family on any night. Brooke served it to B and me one night for dinner and said, “since I found the recipe, I can’t stop making it!” How true those words are. Right now it’s the most flavorful, easy, simple, and impressive dishes out there. It’s so good I want to leave work and go home right now to make it! We had it again last night and included the white wine this time. I didn’t use wine last time because, it’s not that I don’t like wine, it’s that, well, I’ll drink it, but I really don’t like wine. However, it added great flavor to this dish.

Let me tell you another story, I have a problem with following directions. I’m all about structure and order, but when it comes to recipes I like to sprinkle, dash and pour my way to (hopefully) success. So I didn’t actually follow the recipe here. I watched Brooke cook it and “recreated it” at home. (however, I’ve included the original recipe from Pioneer Woman at the end for you!)

1) Saute Garlic in some Olive Oil

IMG_1523

2) Add Chicken Broth and White Wine. I also sprinkled in Italian Seasoning and salt and pepper. Let it reduce.IMG_5848

3) Cook penne and sautee chicken. (whoops no pic!)

4) Add pasta, chicken to the sauce and mix in tomatoes, spinach and parmesan

IMG_4121
_______________
The recipe direct from Pioneer Woman

Chicken Florentine Pasta

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 10

Ingredients

  • 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

Preparation Instructions

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.

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2 Responses to “Dinner: Chicken Florentine”

  1. Melanie 18.18.2013 at 6:26 pm #

    That looks amazing! I am with you on the wine … when I used to drink in the house I was more of a mixed drink or beer girl 🙂 But alas – we live relatively alcohol free now 🙂

  2. Brooke 18.18.2013 at 8:35 pm #

    I just made it Tuesday night and finished off the leftovers tonight! Did you use pinot grigio? It’s my fav for this meal!

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