Chicken Florentine Pasta
- 1 pound of whole wheat penne
- 4 boneless skinless chicken breasts
- salt, pepper and Tony’s to taste
- 1 tablespoon olive oil
- 1 tablespoon Brummel and Brown butter
- 3 teaspoons refrigerated minced garlic (or 4 cloves minced)
- 1 1/2 fat free chicken broth
- 1 bag baby spinach (6-8 ounces)
- 2 cups grape tomatoes, halved length wise
- 4 ounces Parmesan, shaved with vegetable peeler
|How can you go wrong with grape tomatoes and fresh Parmesan? Go fresh! It’s the best way.|
Cut up chicken into bite sized chunks and season with salt, pepper and Tony’s. Heat olive oil over high heat and add chicken chunks.
While chicken is cooking start your pasta. Cook pasta according to package directions in salted water. Drain and set aside. You can also salt and pepper your tomatoes at this time and shave your Parmesan. Multitasking!
Let the chicken brown on one side and then turn it to brown on the other. About 5-7 minutes on each side. Once done, remove chicken from skillet and set aside.
Increase heat to medium, add butter and garlic, and stir quickly so it doesn’t burn. After a few sizzling seconds, pour in the chicken broth and stir to deglaze the pan. Allow the mixture to bubble and reduce heat to medium low. Allow the mixture to reduce by half, it should still be bubbling, just not heavy boiling.
Turn off the heat, add spinach, salted tomatoes, chicken, and pasta to the pan. Toss to combine. Add the Parmesan and toss more. Tomatoes will get warm and cozy. Spinach will get wilty and perfect. Serve with extra Parmesan shavings if desired.
Yields about 7 cups of pasta. Each 1 cup serving is 10 points for a filling hearty pasta. A good BIG meal to serve to other people. It makes much.