The Humpherys Family

ZZ Chicken Florentine Pasta

Recipe Added:  4/23/2012
1 lb Penne pasta
4 B & S chicken breasts
2 Tbsp butter
2 Tbsp olive oil
4 cloves garlic, minced
1 1/2 cups chicken broth
1 bag baby spinach
2 cups grape tomatoes, halved
1 cup grated Parmesan cheese
salt and pepper to taste
Cook pasta according to pkg directions in lightly salted water. Drain and set aside. Cut chicken breasts into chunks and sprinkle on salt and pepper. Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.) Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine. Add grated Parmesan and toss to combine. Serve with extra Parmesan.

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