Chicken Florentine Pasta

My oven hasn't been feeling up to par lately, so I have been making a lot recipes~ a lot of chicken recipes~ that call for sauteing with lots of veggies. This recipe comes from The Pioneer Woman Cooks, Chicken Florentine Pasta. I used lots of garlic, the MOORE the merrier, right? This is a delicious dish using fresh vegetables and chicken, very healthy and wonderful comfort food. This is my newest favorite pasta dish. I love it so much, I am making it again this weekend. I love these types of recipes that are simple and delicious, you can't go wrong!

 

Ingredients

• 1 pound Ruffles 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, More If Needed
• 1 bag Baby Spinach
• 2 cups Grape Tomatoes, Halved Lengthwise
• Parmesan Cheese, grated

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 and toss to combine.

Serve with extra Parmesan.