Chicken Florentine Pasta - Pioneer Woman

By lindaauman

One of Ree Drummond's 16-minute meals.

Many of comments said to spice it up a bit - onion, red pepper flakes, mushrooms, sun dried tomatoes, bell pepper, heavy cream - were some of the suggestions. I added these to the recipe.

Ingredients

• 1 pound pasta (penne, fettucini or any other hearty pasta)
• 4 whole Boneless, Skinless Chicken Breasts, each sliced across so that you have two thin pieces from each breast
• Salt And Pepper, to taste
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 onion, chopped
• 5 mushrooms, sliced
• 1/2 bell pepper, chopped
• 1 cup Dry White Wine
• 1 cup Low-sodium Broth, More If Needed
• 2/3 cups heavy cream
• 1 tsp. red pepper flakes (more for more heat)
• 1 bag Baby Spinach
• 2 cups Grape Tomatoes, Halved Lengthwise
• 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

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

Sprinkle raw chicken breasts with salt and pepper.

Heat butter and olive oil over high heat in a large skillet or Dutch oven. Add chicken in a single layer and brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet and cut into bite sized pieces.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, add onion, mushrooms, bell pepper and stir for about 2 minutes. 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. Add cream, stirring until heated through.

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.