Chicken Florentine

Sooo…THIS was win. Pure win. Joy in it’s most perfect form. Though the recipe was quite vague I took the opportunity to be creative and fabulosity occurred. Kimora Lee Simmons, thanks for the catchphrase. I used tons of fresh garlic and a heck of a lot of love. I was basically ladling out sauce into a mug for my own enjoyment as it simmered but finally realized I have a family to feed and should probably stop double dipping.

 Hello, yum!

My husband has a keen eye for randomly grabbing a great bottle of wine. This one was a perfect, mild match for the dish. Part of me wanted to go all first world country on the dish-American style and throw some lard cream in it to make the flavors more rich. I’m pretty stoked I kept it simple and healthy. Now I don’t feel bad for encouraging my daughter not to finish all her noodles. I happily gobbled up the rest of her plate and, if I’m honest, will likely nosh on some tomato pieces as I pack it away in the fridge. 
*Disclaimer* Use a large stock pot for this dish. I doubled the amount of chicken we used and with the large amount of spinach that needed cooking down my sauté pan simply wasn’t cutting it. No one likes extra dishes. Also, I doubled the amount of  fresh garlic and added a tablespoon of some store bought minced stuff too. All in all I’d say I used just under 4 lbs of chicken and it would easily serve 6-8 for dinner.

Ingredients

  • 1 pound Penne
  • 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, More If Needed
  • 1 bag Baby Spinach
  • 2 cups Grape Tomatoes, Halved Lengthwise
  • 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions

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.
Credit: The Pioneer Woman
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