Chicken Florentine Pasta
- 1 pound Penne
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 3/4 cups Dry White Wine
- 3/4 cups Low-sodium Broth, More If Needed
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
- Produce
- Baby spinach (1 bag)
- Garlic (4 cloves)
- Grape tomatoes (2 cups)
- Meat
- Chicken breasts, whole Boneless Skinless (4)
- Canned Goods
- Broth, Low-sodium (3/4 cups)
- Cooking & Baking
- Olive oil (2 Tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Penne (1 pound)
- Dairy
- Butter (2 Tablespoons)
- Parmesan cheese (4 ounces)
- Beer, Wine & Liquor
- White wine, Dry (3/4 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published April 23, 2012 (10 months ago).
382 people saved this recipe.
