Like several other pasta dishes, chicken Florentine pasta was created in Italy. Chicken Florentine pasta gets its name from its origin in Florence. The dish is created by butter flying the chicken breasts and serving them in a sauce with the pasta of your choice and vegetables like tomatoes and spinach and Parmesan cheese. The recipe below will transport you and 3 other persons to Italy to experience a taste of the magnificent cuisine of Florence.
Here’s what you’ll need:
- 1 (8 ounce) package of penne pasta
- 4 whole chicken breasts, skinned, boned, and cut into 1/2 inch pieces
- 4 cloves of garlic, minced
- 3 tablespoons of extra virgin olive oil
- 1/2 cup of white wine
- 3/4 cup of chicken broth
- 2 cups of fresh spinach leaves
- 1 cup of baby cherry tomatoes, halved lengthwise
- 2 tablespoons of chicken seasoning
- 3/4 cup of Parmesan cheese, grated
- Salt, to taste
- Freshly ground black pepper, to taste
- Start off by adding some water to a large pot and add some salt. Bring the water to a boil before adding the penne pasta. Cook the pasta according to the directions on the package. Drain and set aside when the pasta has finished cooking.
- While the pasta is cooking, heat the extra virgin olive in a large skillet over medium-high heat. Sprinkle the chicken breasts with the chicken seasoning, salt and black pepper. Once the oil is hot, add the chicken breasts. Cook the chicken for about 8 minutes or until fully cooked and brown on all sides.
- Once the chicken breasts have been cooked, remove from the heat and add the garlic. Stir-fry until it becomes fragrant. Add the white wine and the chicken broth. Stir occasionally and bring the liquid to a bubble and allow the liquid to reduce by half.
- Remove the skillet from the heat and add the fresh spinach leaves, baby cherry tomatoes, chicken breasts, pasta and grated Parmesan and toss to combine. Serve immediately.