Chicken Florentine Pasta
User Reviews
3.5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Florentine Pasta
Description
Chicken Florentine Pasta brings together diced chicken breast sautéed in butter with diced onion and sun-dried tomatoes. The pasta simmers in a mixture of chicken broth and half and half, absorbing the creamy, savory liquid as it cooks. Grated Parmesan cheese is stirred in once the pasta is tender, creating a rich sauce. Fresh baby spinach is added last and allowed to wilt gently covered off heat, giving a fresh, soft texture and subtle green flavor that blends well with the creamy sauce and chicken.
This dish serves well on its own as a complete meal, combining protein, vegetables, and pasta in a single skillet. It can be a convenient option for weeknight dinners, simplifying cleanup by cooking everything in one pan. The sun-dried tomatoes contribute a chewy texture and concentrated tomato flavor that complements the mild chicken and creamy sauce.
The recipe notes suggest that if using oil-packed sun-dried tomatoes, a bit of the oil can be used to sauté the chicken for added flavor. The spinach wilts significantly without strong flavor, making it easier to include for those cautious about greens. The dish is straightforward but flavorful, demonstrating how layering ingredients and simmering pasta in sauce liquid yield a cohesive, creamy pasta dish.
Ingredients
- 1 tablespoon butter
- 1 pound chicken breast diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 sweet onion diced
- 4 ounces sun-dried tomatoes
- 8 ounces penne pasta
- 2 cups chicken broth
- 3/4 cups half and half
- 3/4 cup Parmesan Cheese grated
- 6 ounces spinach rinsed and dried, fresh baby
Instructions
- Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.
- Add the chicken to the skillet and sprinkle with salt and pepper. Cook, stirring often, until the chicken is browned, about 5 minutes.
- Add the onion to the pan and cook 2 more minutes, stirring often.
- Add the pasta and sun-dried tomatoes to the skillet. Pour in the broth and half and half. Stir well to combine.
- Bring to a boil, cover, and reduce to a simmer.
- Cook for 12 minutes or until pasta is tender.
- Remove the lid and stir in the grated cheese until melted.
- Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.
- Stir well before serving.
Notes
- Oil-packed sun-dried tomatoes can be used, adding a bit of their oil to sauté the chicken for enhanced flavor.
- Fresh baby spinach wilts down considerably and adds mild texture without overwhelming taste, good for picky eaters.
- This recipe cooks the pasta directly in the sauce liquid, simplifying both preparation and cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 75mg | 25% |
| Sodium | 1057mg | 44% |
| Potassium | 1353mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3120IU | 62% |
| Vitamin C | 24.7mg | 27% |
| Calcium | 247mg | 25% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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