Chicken Florentine with Pasta and Sun Dried Tomatoes

Post date: Oct 24, 2016 2:03:44 AM

8 oz. baby spinach leaves, 4 oz. reserved for later

1 cup of sun dried tomatoes

1 large yellow onion, sliced

1 lb. boneless, skinless chicken breasts - cut into 1/2 inch bite size pieces

6 garlic cloves, minced

1 lb. dry gluten free spaghetti pasta

2 tsp. dried Italian seasoning

2 tsp. salt

1 tsp. pepper

1/2 tsp. crushed red pepper flakes (or a little more or less, depending on taste)

4 cups gluten free chicken broth

1 cup chardonnay or white wine

4 oz. fresh Parmesan cheese, shredded

Directions:

In a skillet over medium heat, brown the pieces of chicken in olive oil with some salt and pepper. Allow to cook most of the way through.

While the chicken is browning, combine 1/2 of the spinach with the tomatoes, onion, garlic, pasta and spices in a 5 qt. Dutch oven pan over medium high heat. Pour chicken broth and white wine over the top. Cover and bring to a boil. Add the chicken to this mixture to finish cooking thoroughly.

Cook 7-9 minutes until the pasta is al dente. Stir or toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pan. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for the cheese sauce.

Turn off the heat and add cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Put in the remaining spinach. Toss thoroughly and serve immediately.