We turned Chicken Florentine into our new favorite pasta dinner.
Ingredients
Pasta:
- 12-16 ounces penne
Chicken:
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless-skinless chicken breast
- kosher salt - to taste
- freshly ground black pepper - to taste
Sauce:
- ⅓ cup dry white wine
- 2 garlic cloves - minced
- 1 ½ cups cherry tomatoes - sliced in half
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon oregano
- 1 teaspoon Italian seasoning
- ½ cup finely grated parmesan - plus more for serving
- 1 ½ cups baby spinach
- 2 tablespoons chopped fresh parsley
- 1 pinch red pepper flakes
Instructions
Cook the Pasta:
- In a large pot of salted boiling water, cook penne according to package instructions until al dente.
- Drain and set aside.
Sauté the Chicken:
- In a large skillet over medium-high heat, heat 1 tablespoon oil.
- Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side.
- Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.
Make Sauce:
- Add the white wine to deglaze the pan.
- When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan.
- Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes.
- Add cream and bring mixture back to a simmer.
- Add Parmesan and stir until the cheese melts.
- Season sauce with salt and pepper and stir in the red pepper flakes.
- Turn off heat and add in the cooked penne and the baby spinach.
- Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.