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:
- 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.
- Turn heat down to medium and add garlic. Stir for about 30 seconds, until fragrant.
- Add white wine and broth; reduce by half. Turn off heat.
- 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