Wednesday, February 6, 2013

Chicken Florentine Pasta

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I have been planning out our evening meals for the past few months and I can't believe how much time and money this has saved.
Not to mention my sanity!
Why have I not been doing this for years??

It is SO nice coming home from work and actually have a plan of what I am making and have all of the ingredients I need :)
It's about time I got my act together!!

This chicken and pasta dish comes together in no time and it is SO good and healthy too.
I usually cut the recipe in half since there are only two of us most of the time and I still have some leftover for lunch the next day.

Chicken Florentine Pasta

1 lb. whole wheat pasta (I like Bow Ties)
4 boneless chicken breasts
2 T olive oil
4 cloves garlic, minced
3/4 cup dry white wine (I used Pinot Grigio)
3/4 cup chicken broth
1 bag baby spinach
2 cups grape tomatoes, halved

Cook pasta in lightly salted water; drain and set aside.
Cut chicken breasts into chunks and sprinkle with salt and pepper.
Heat olive oil over high heat in a large skillet.  Add chicken, but do not stir for a couple of minutes, allowing it to brown on one side.  Turn the chicken and brown the other side.  Cook until done, then remove from skillet.

Turn heat to medium and add garlic; stirring quickly to avoid burning.  After about 30 seconds, pour in wine and broth, stirring to deglaze the pan.  Allow the liquid to bubble up, then continue cooking until reduced by half.
Turn off heat.  Add spinach, tomatoes, chicken and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you do this.  Sprinkle with parmesan cheese and toss again.

Recipe from Tasty Kitchen

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