Chicken Florentine Pasta

Name: Chicken Florentine Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 2 tablespoons extra virgin olive oil; 2 chicken breast; 1 teaspoon salt; 1 teaspoon Italian seasoning; ¼ teaspoon black pepper; 2 cloves garlic; 1 large shallot; ½ cup mushroom; ¼ cup white wine; 3 cups Dry bow tie pasta; 3 cups low-sodium chicken broth; ½ cup heavy cream; 3 plum tomatoes; 12 oz fresh spinach; ¼ cup grated Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
286 kcal
Course
Main Course
Cuisine
Italian

Chicken Florentine Pasta

Phillip Golden

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Chicken Florentine Pasta is sure to be a new family favorite! This pasta florentine is perfect for a fast weeknight dinner, made in just 30 minutes, and made in just one pot. Making dinner cleanup a breeze. Did I mention you'll have enough leftovers for lunch the next day, too?

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Ingredients

Servings

2 tablespoons extra virgin olive oil
2 chicken breast
1 teaspoon salt
1 teaspoon Italian seasoning
¼ teaspoon black pepper
2 cloves garlic minced
1 large shallot thinly sliced
½ cup mushroom sliced
¼ cup white wine
3 cups Dry bow tie pasta
3 cups low-sodium chicken broth
½ cup heavy cream
3 plum tomatoes diced
12 oz fresh spinach chopped
¼ cup grated Parmesan cheese

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Instructions

In a large 5 quart skillet, heat olive oil on high. While olive oil is heating, tenderize the chicken until even in size with a meat mallet. Dry the chicken off completely and season on both side with salt, pepper, and Italian seasoning. Place chicken in skillet, reduce heat to medium. Cook on each side for 3 minutes. Until cooked through and golden in color.
Remove the chicken from the pot and set on a plate to rest.
Add the sliced shallots back to the skillet, and cook for 30 seconds. Then add the garlic and mushrooms. Cook for 2 minutes, stirring often. Deglaze the pan with white wine. Using a wooden spatula, scrape the bits stuck to the pan for 30 seconds. Remove the vegetables from the skillet and set to the side.
Add the dry pasta to the same skillet. Toast pasta for 30 seconds, then pour the chicken broth. Mix well, and let cook with lid on for 15 minutes. Mix every few minutes to ensure the pasta doesn’t stick to the bottom of the pan.
While the pasta is cooking, slice/chop the chicken.
Once the pasta is cooked. Turn the burner down to low. Pour in the heavy cream. Mix well and then add the diced plum tomatoes, sliced chicken, mushrooms, and spinach. Mix well, place lid on the skillet for about 2 minutes until spinach is wilted. Sprinkle with grated Parmesan cheese and serve!

Notes

Chop - Take the time to chop the spinach. It allows the spinach to evenly distribute and won't clump up.
Large skillet - You want a very large skillet for this recipe so your food has enough room to cook.
Shallots - If you don't have shallots on hand you can use a little bit of white onion. The shallots are a milder version of an onion.
Mushrooms - You can use just about any variety of mushroom for this recipe. I typically use white or baby bella's. Don't like mushrooms? Omit them, but it will change the flavor of the dish, and won't have as much umami to it. I don't like mushrooms, so I just keep them large enough so I can easily pick out!
White Wine - This is used to deglaze the vegetables. All the alcohol is cooked off. If you don't like to cook with wine or don't have any on hand you can substitute it for chicken broth!
Pasta - Don't have farfalle pasta otherwise known as bow tie pasta on hand? No worries, you could also use penne pasta for this dish. You could use a fettuccine; however, you would need to cook it separate and then add to the dish.
Saucy - If you like your pasta on the saucier side, you can add additional heavy cream just before serving.

Nutrition Information

Show Details

Serving 1cup Calories 286kcal (14%) Carbohydrates 23g (8%) Protein 20g (40%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 59mg (20%) Sodium 474mg (20%) Potassium 710mg (20%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 4573IU (91%) Vitamin C 19mg (21%) Calcium 107mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 286 kcal

% Daily Value*

Serving	1cup
Calories	286kcal	14%
Carbohydrates	23g	8%
Protein	20g	40%
Fat	13g	20%
Saturated Fat	5g	25%
Cholesterol	59mg	20%
Sodium	474mg	20%
Potassium	710mg	15%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	4573IU	91%
Vitamin C	19mg	21%
Calcium	107mg	11%
Iron	2mg	11%