CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the 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. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and 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 the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
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Kami baba
[email protected]This recipe is a keeper! I made it for a dinner party last night and everyone raved about it. The sauce was rich and creamy, and the chicken was moist and tender. The spinach and artichokes added a nice touch of flavor and texture. I highly recommend
Ruhollah Kazim
[email protected]Meh. I followed the recipe exactly, but the sauce was too thin and the chicken was dry. The spinach and artichokes were good, but they couldn't save the dish.
Tala Alnaurani
[email protected]This chicken florentine pasta was a hit with my family! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I loved the addition of the spinach and artichokes, which gave the dish a nice texture and flavor boost. I will definite