Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yields: 2 servings
I have been craving chicken Florentine pasta for a while. This has been my favorite since childhood. Bowtie pasta in a delicious saucy chicken Florentine sauce. You can stir the chicken in before serving or serve the chicken on the side.
Ingredients
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Florentine Sauce:
1 c. cream, half-and-half, or use all heavy cream
1 tablespoon garlic (fresh 4 to 5 cloves, minced)
3/4 c. four-cheese blend (or use shredded Asiago-Fontina cheese, half and a half)
1/4 c. white onion (small diced)
120 g. spinach (around 4 c., fresh baby spinach)
4 sun-dried tomatoes (oil-packed, small diced + 1 tablespoon oil)
1/4 c. chicken stock
Parsley (freshly chopped)
1/2 tsp oregano
Chicken:
2 tablespoons olive oil
1 pound chicken (boneless, breast or thigh)
Salt and black pepper
1/2 pound pasta (Farfalle bowtie or penne pasta)
How to make Chicken Florentine Pasta
Step 1: Cook the pasta in a pot of salted boiling water for about 10 to 12 minutes or until just al dente. Drain the pasta when done and set it aside. Make sure to set aside 1 c. of pasta water for later.
Step 2: Add 2 tbsp oil and fresh spinach to a hot large deep saute pan over medium heat. Sprinkle with salt and saute until the spinach has wilted. To a plate lined with a paper towel, transfer the spinach and set it aside.
Step 3: Wipe the skillet clean and add 1 tablespoon each of oil and sun-dried tomato oil. Heat over medium heat. Meanwhile, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the pan and cook both sides until completely cooked and a nice crust forms. Transfer the chicken to a plate when done and set aside.
Step 4: To make the sauce, add the rest of the oil to the pan. Then, add the chopped onion and saute for about 2 minutes until soft. Next, add the garlic, chopped sun-dried tomatoes, and oregano. Saute for another minute, making sure not to let the garlic burn. Pour in the half-and-half (milk-cream) and chicken stock. Bring everything to a boil, then simmer for about 3 to 4 minutes until the sauce has thickened. Lastly, stir in the shredded cheese and chopped drained spinach until completely incorporated. Adjust the salt and pepper according to taste.
Step 5: To the sauce, add the drained pasta. Carefully stir until fully coated, then stir in the chicken. Alternately, you can serve the chicken on the side. Before serving, garnish with some fresh chopped parsley. Enjoy!
Ingredients
- Florentine Sauce:
- 1 c. cream, half-and-half, or use all heavy cream
- 1 tablespoon garlic (fresh 4 to 5 cloves, minced)
- 3/4 c. four-cheese blend (or use shredded Asiago-Fontina cheese, half and a half)
- 1/4 c. white onion (small diced)
- 120 g. spinach (around 4 c., fresh baby spinach)
- 4 sun-dried tomatoes (oil-packed, small diced + 1 tablespoon oil)
- 1/4 c. chicken stock
- Parsley (freshly chopped)
- 1/2 tsp oregano
- Chicken:
- 2 tablespoons olive oil
- 1 pound chicken (boneless, breast or thigh)
- Salt and black pepper
- 1/2 pound pasta (Farfalle bowtie or penne pasta)
Instructions
Step 1: Cook the pasta in a pot of salted boiling water for about 10 to 12 minutes or until just al dente. Drain the pasta when done and set it aside. Make sure to set aside 1 c. of pasta water for later.
Step 2: Add 2 tbsp oil and fresh spinach to a hot large deep saute pan over medium heat. Sprinkle with salt and saute until the spinach has wilted. To a plate lined with a paper towel, transfer the spinach and set it aside.
Step 3: Wipe the skillet clean and add 1 tablespoon each of oil and sun-dried tomato oil. Heat over medium heat. Meanwhile, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the pan and cook both sides until completely cooked and a nice crust forms. Transfer the chicken to a plate when done and set aside.
Step 4: To make the sauce, add the rest of the oil to the pan. Then, add the chopped onion and saute for about 2 minutes until soft. Next, add the garlic, chopped sun-dried tomatoes, and oregano. Saute for another minute, making sure not to let the garlic burn. Pour in the half-and-half (milk-cream) and chicken stock. Bring everything to a boil, then simmer for about 3 to 4 minutes until the sauce has thickened. Lastly, stir in the shredded cheese and chopped drained spinach until completely incorporated. Adjust the salt and pepper according to taste.
Step 5: To the sauce, add the drained pasta. Carefully stir until fully coated, then stir in the chicken. Alternately, you can serve the chicken on the side. Before serving, garnish with some fresh chopped parsley. Enjoy!
