Chicken Florentine Pasta

What you need:

    • 1 lb. penne, cooked and drained
    • Chicken breast, cubed
    • Salt and pepper
    • 2 Tbsp. butter
    • 2 Tbsp. EVOO
    • 4 garlic cloves, minced
    • 3/4 cup white white (or chicken broth)
    • 3/4 cup chicken broth, plus some
    • 1 bag baby spinach leaves
    • 2 cups grape tomatoes, halved
    • 4 oz. Parmesan cheese

Directions:

    1. Season chicken with salt and pepper. Heat butter and oil over high heat. Saute chicken until crispy and cooked all the way through. Remove and set aside.
    2. Turn heat down to medium and add garlic. Stir for about 30 seconds, until fragrant.
    3. Add white wine and broth; reduce by half. Turn off heat.
    4. Add baby spinach and grape tomatoes, along with chicken and pasta; tossing to combine. Use more broth to loosen up, if necessary.

Recipe from Pioneer Woman