Chicken Florentine Pasta

4.30 (16)
⏱ 11 mins 🍽 Serves 10 🌶 italian 🏷 Main course

This Italian main course combines penne pasta with seasoned chicken, fresh spinach, sweet grape tomatoes and Parmesan cheese. The dish is brought together in a light pan sauce made with white wine and broth. It's a fast and flavourful meal that serves 10 people and can be prepared in only 11 minutes total.

Chicken Florentine Pasta

Ingredients

  • 1 pound penne
  • Salt
  • 4 whole boneless, skinless chicken breasts, cut into bite-size chunks
  • Ground pepper
  • 2 tbsp butter
  • 2 tbsp 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

Method

  1. Cook the penne in lightly salted water as directed on its packet. Once cooked, drain the pasta and set it aside.
  2. Season the chicken chunks with salt and ground pepper. In a large skillet, heat the butter and olive oil. Place the chicken in one layer and let it cook without stirring for 1 or 2 minutes to brown the first side.
  3. Turn the chicken pieces over to brown the opposite side. Cook until the chicken is done throughout, then transfer it from the skillet.
  4. Reduce the heat. Add the minced garlic and stir it quickly for about 30 seconds. Pour in the low-sodium broth and dry white wine, stirring to lift any browned bits. Let the liquid bubble and cook until it reduces by at least half.
  5. Turn off the heat. Place the baby spinach, halved grape tomatoes, cooked chicken, drained pasta and Parmesan shavings into the skillet. Toss everything together until combined. the spinach will wilt from the residual heat.
  6. Finish the dish with additional Parmesan shavings and serve it straight away.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisineitalian
AuthorRee Drummond