Chicken Florentine Pasta

By á-164749

Ingredients

• 1 lb Penne Pasta
• 4 boneless chicken breast cut into bite-size pieces
• salt and ground pepper
• 2 TBS butter
• 2 TBS olive oil
• 4 cloves of garlic
• 3/4 cup chicken broth
• 3/4 cup dry white wine
• 1 bag baby spinach
• 2 cups grape tomatoes
• 4 oz Parmesan cheese, grated or shaves

Preparation

Step 1

1. Cook pasta according to directions.
2. Sprinkle chicken with salt and pepper.
3. Heat butter and oil in a large skillet over medium-high heat.
4. This will probably have to be done in batches. Add chicken chunks in a single layer and do not stir for a minute or two to allow chicken to brown on first side, flip chicken and brown on other side, cook until done and remove from pan.
5. Turn heat to medium and add garlic, stir quickly for 30 seconds to avoid burning.
6. Pour in broth and wine, stirring to deglaze the pan.
7. Allow liquid to bubble up and continue cooking till liquid is reduced by half.
8. Turn off heat.
9. Add spinach, tomatoes, chicken, cooked pasta (hot from water) and Parmesan cheese. Toss to coat and wilt spinach.
10. Add more Parmesan cheese and serve