Chicken Florentine Pasta

Oh chicken breasts, I dislike you.

You’re like that popular girl in Junior High – dry, boring and skinny.  No one knows why you’re popular, but you just are, and the world accepts it.

Okay, now we have that out of the way…*ahem*

I’ve been trying to accept chicken breasts into my life, but it has been difficult. I was on the verge of giving up and signing up for therapy,  but then I discovered this recipe from The Pioneer Woman. Its simplicity is mind blowing and it finally gave me a reason to make peace with the breasts.

Here’s what you’ll need:

1 pound Penne Pasta
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth
4-6 handfulls of Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

  1. Cook pasta according to package directions in salted water. Drain, set aside and reserve 1/2 cup of pasta water.
  2. Cut chicken breasts into chunks and sprinkle on salt and pepper.
  3. Heat butter and olive oil over medium-high heat in a large skillet. Add chicken chunks in a single layer and allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove the protein from the skillet.
  4. Turn the heat down 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 half.
  5. 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 again to combine. Feel free to add some reserved pasta water if the pasta is too dry.
  6. Serve with extra Parmesan shavings, and season it again to taste.

Recipe from the Pioneer Woman.

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