Chicken Florentine Pasta.
I decided to try it in honor of Don returning home and the Super Bowl game.
The original recipe serves 10 people, which is way more than Don and I need. I cut it in half, and it was still more than Don and I need. But it's good for leftovers.
Chicken Florentine Pasta
8 ounces Penne Pasta
Salt & Pepper
4 boneless, skinless chicken breast halves, cut into bite-size pieces
1 T. butter
1 T. olive oil
2 cloves garlic, minced
1/2 c. chicken broth
1/2 c. dry white wine
1/2 bag baby spinach
1 c. grape tomatoes, halved lengthwise
2 ounces Parmesan cheese, shaved with a vegetable peeler
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Sprinkle chicken with salt and pepper. Heat butter and olive oil over high heat in large skillet. Add chicken chunks in a single layer. Do not stir for a few minutes to allow chicken to brown on the first side. Flip chicken over and brown on other side. Cook chicken until done, then remove chicken from skillet and set aside.
Turn the heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, slowly add chicken broth, then wine, stirring to deglaze skillet. Allow liquid to bubble up, and then continue cooking until it is reduced by at least half (most of the surface of the liquid should be bubbling).
Turn heat off. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to skillet. Toss to combine; the spinach will wilt as you toss everything.
Add more Parmesan shavings and serve immediately. Serve with extra Parmesan shavings.