Chicken Florentine Pasta

Name: Chicken Florentine Pasta
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 8 servings
Ingredients: 16 oz dried penne pasta; 4 chicken breast pieces; kosher salt and table salt; freshly cracked black pepper; extra virgin olive oil; 1 onion; 5 garlic cloves; ½ cup crisp white wine; 9-10 oz bag of fresh baby spinach; ¼ cup cream; ½ cup prepared pesto; 1 cup freshly grated parmesan

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings
8 servings
Calories
505 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Chicken Florentine Pasta

Iris Warren

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Chicken Florentine Pasta is a truly tasty pasta dish is deliciously simple. Bonus: it’s packed with nutrition.

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Ingredients

Servings

16 oz dried penne pasta
4 chicken breast pieces about 1 1/2 lbs total
kosher salt and table salt
freshly cracked black pepper
extra virgin olive oil
1 onion chopped
5 garlic cloves chopped
½ cup crisp white wine such as Sauvignon Blanc
9-10 oz bag of fresh baby spinach
¼ cup cream
½ cup prepared pesto
1 cup freshly grated parmesan

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Instructions

Boil a large pot of well-salted water. Cook penne until al dente. Drain (don't rinse.) Toss drained penne with some olive oil to prevent sticking. Keep warm.
While pasta is preparing, make the chicken: Put cling wrap over each piece of chicken on a cutting board. Pound each piece evenly thin (about 1/4 inch thickness.) Sprinkle each chicken piece lightly and evenly with kosher salt and pepper, on both sides. Heat 2 TB of olive oil in a large skillet and brown two of the chicken breasts on both sides over medium high heat. Cook just until chicken is cooked through; about 2-3 minutes per side, depending on how cold and thick the chicken is. Repeat with remaining pieces. Slice chicken breasts into strips and set aside.
Put chopped onion and garlic into skillet with 2 TB oil. Saute 2-3 minutes until fragrant. Add the white wine and 1/2 tsp table salt. Boil vigorously until liquid is reduced by half, about 2 minutes.
Add fresh spinach and saute on medium-low, stirring often, just until spinach begins wilting. Turn heat to low. Add cooked chicken, cream, and pesto, stirring to combine and warm up, about 1 min. Remove from heat.
In a large serving bowl or dish, combine cooked penne with the chicken/spinach mixture. Season with more kosher salt and pepper to taste. Mix in fresh parmesan, reserving some for garnish. Serve immediately.

Notes

Wine Pairing Note: This pasta dish is perfect with a crisp, light Sauvignon Blanc
Source: Chew Out Loud, adapted from Simply Recipes

Nutrition Information

Show Details

Calories 505kcal (25%) Carbohydrates 49g (16%) Protein 37g (74%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 93mg (31%) Sodium 527mg (22%) Potassium 791mg (23%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 3555IU (71%) Vitamin C 12mg (13%) Calcium 197mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 505 kcal

% Daily Value*

Calories	505kcal	25%
Carbohydrates	49g	16%
Protein	37g	74%
Fat	16g	25%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	93mg	31%
Sodium	527mg	22%
Potassium	791mg	17%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	3555IU	71%
Vitamin C	12mg	13%
Calcium	197mg	20%
Iron	2mg	11%