Chicken Florentine Penne
Easy, fast, fresh, healthy, filling, it feeds a crowd and it can be served room temperature or hot. It's done and on the table family style in 30 minutes or less. There's nothing not to like. I love cherry tomatoes but you can use grape, tri color baby tomatoes, anything you like really. Dry white wine can be substituted in for Sherry and make sure you serve with lots and lots of shaved or grated Pecorino Romano/ Parmesan. This can also be made with whole wheat pasta.
Chicken Florentine Pasta
(Serves 4-6)
1 16 oz. box Penne Pasta
Olive Oil
2 Large Chicken breasts, fat removed
3 Cloves Garlic, pressed
1/2 Red Onion, finely chopped
1 PT Sweet Cherry Tomatoes, halved
1 5-6 oz. package Organic Baby Spinach
1/2 cup Chicken Stock
3/4 cup Dry White Wine
Salt & Freshly Ground Black Pepper
1/4 cup Picked Parsley Leaves
Shaved/Grated Pecorino/Parmesan for garnish + extra for individual servings
1. In a large pot of salted water, cook penne until al dente 8-9 minutes. Drain, set aside.
2. Meanwhile. in a large skillet over high heat, heat about 2 tbsp olive oil. Slice chicken breasts into 1 inch strips. Season generously with salt and pepper. Sear chicken strips in pan until browned, turning once to brown the opposite side. Remove from skillet.
3. Add onion and garlic, cooking until softened and fragrant, careful not to burn the garlic. Stir frequently about 5-6 minutes. Add wine and chicken stock to hot skillet to deglaze the bottom of the pan. Bring to boil and reduce until more than half is gone and a prominent flavor profile is present.
4. Add cooked chicken, halved tomatoes, chicken strips and spinach to the hot skillet, tossing until spinach is slightly wilted. Garnish with cheese shavings and picked parsley. Serve hot or room temperature.