Chicken Florentine Pasta

Chicken Pasta Florentine

I watch reruns of Pioneer Woman every day while I’m on the treadmill. That may sound strange to workout while watching food being prepared in cast iron skillets usually full of butter, but I guess I feel as if I’m burning the calories I imagine I’m consuming. This delicious pasta dish is adapted from one of Ree’s recipes and it only contains 2 tablespoons of butter, which you could leave out, but it does lend to the flavor and browning of the chicken.

Chicken Florentine Pasta
adapted from Ree Drummond

1/2 pound penne, spiral or bow-tie pasta
2 whole boneless, skinless chicken breasts
Salt and pepper to taste
2 Tablespoons butter
1 Tablespoon olive oil
3 cloves garlic, minced
3/4 cups good dry white wine (not cooking wine)
3/4 cups chicken broth
1 – 5 ounce package baby spinach
1 pint grape tomatoes, halved lengthwise
4 ounces parmesan cheese, grated or shaved with vegetable peeler

Cook pasta according to package directions, drain and set aside.

Cut up chicken breasts into bite size pieces and season with salt and pepper. Add butter and olive oil to a large skillet over medium high heat. Add chicken and sauté until fully cooked and brown. Remove and set aside.

Lower heat to medium, add minced garlic and another pat of butter. Cook for just a minute being careful not to burn. Add wine and chicken broth; scrape to deglaze pan. Simmer wine and broth for 5 minutes. Add cooked pasta, tomatoes and spinach and toss well. Spinach will wilt as you toss. Add parmesan cheese and toss until well combined. Serve with additional parmesan if desired. Makes 4 large servings.

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