CHICKEN FLORENTINE RECIPE PASTA RECIPES

Name: Chicken Florentine Pasta
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Yield: 10 servings
Ingredients: 1 pound penne; Salt; 4 whole boneless, skinless chicken breasts, cut into bite-size chunks; Ground pepper; 2 tablespoons butter; 2 tablespoons olive oil; 4 cloves garlic, minced; 3/4 cup low-sodium broth, more if needed; 3/4 cup dry white wine; 1 bag baby spinach; 2 cups grape tomatoes, halved lengthwise; 4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

CHICKEN FLORENTINE PASTA RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Florentine Pasta Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Prep Time 5 minutes

Cook Time 11 minutes

Yield 10 servings

Number Of Ingredients 12

Ingredients

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

Cook the pasta according to package directions in lightly salted water. Drain and set aside.
Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the 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. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and 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 the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

CHICKEN FLORENTINE PASTA - THE PIONEER WOMAN

Chicken Florentine Pasta - The Pioneer Woman image

I made this for a late lunch Saturday, and it absolutely completed me.

Provided by Ree Drummond

Categories main dish poultry

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 lb. Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 tbsp. Butter
2 tbsp. Olive Oil
4 cloves Garlic, Minced
3/4 c. Dry White Wine
3/4 c. Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 c. Grape Tomatoes, Halved Lengthwise
4 oz. weight Parmesan Cheese, Shaved With Vegetable Peeler

Steps:

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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