chicken florentine pasta

Sun Dried Tomato Chicken Florentine Pasta - a 30 minute recipe with a sun dried tomato cream sauce, chicken, ziti, and Mozzarella cheese.

Sun Dried Tomato Chicken Florentine Pasta

ziti or other pasta

butter

chicken,

all purpose seasoning mix

cayenne

DeLallo sun dried tomatoes, drained

garlic

heavy cream

Mozzarella cheese

Parmesan cheese

spinach

chicken broth

Salt

Cook the pasta according to package directions. Drain and set aside.

Heat the butter in a skillet over medium high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.

Drain the oil from the sun dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and sauté for a few minutes, until fragrant. You will probably still get some of the oil from the sun dried tomatoes &#8211; that&#8217;s okay.

Stir in the heavy cream and let the mixture come to a slow simmer. Add the mozzarella cheese and parmesan cheese. Stir until the cheese is melted and incorporated.

Stir in the cooked pasta and spinach – the spinach will start to cook down almost immediately. If needed, add in the chicken broth, a little at a time, to thin out the sauce. Season with salt to taste.

This majorly flopped for me too, Courtney. I don't think it's possible for this amount of liquid to thicken on its own. I almost turned this into a bechamel, but unfortunately decided to try the recipe as is. It turned out like pasta soup with globs of cheese. Sadly, a wasted amount of food.

https://www.youtube.com/watch?v=mLgQRaymiIQ

Sun Dried Tomato Chicken Florentine Pasta! This stuff is SO GOOD. Super easy, 30 minutes, with a sun dried tomato cream sauce, chicken, ziti, and Mozzarella. Easy, cheesy, and so creamy.

Full recipe: http://pinchofyum.com/sun-dried-tomato-chicken-florentine-pasta

PRODUCTS (Amazon affiliate links)
Ziti: http://amzn.to/2l520uo
Sun Dried Tomatoes: http://amzn.to/2l5cM3J
Chicken Broth: http://amzn.to/2lOBrXk

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Give boring weeknight dinners a boost with this easy recipe for chicken florentine pasta from Delish.com.

Chicken Florentine Pasta

penne

olive oil

lb. Boneless Skinless Chicken Breast

kosher salt

black pepper

oregano

c. white wine

garlic cloves,

c. chopped tomato

c. mozzarella

c. finely grated parmesan (plus more for serving)

c. baby spinach

parsley

red pepper flakes (optional)

In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.

Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!)

Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Add mozzarella and Parmesan and stir until the cheese melts. Season sauce with salt and pepper.

Turn off heat and add in the cooked penne, baby spinach, parsley and red pepper flakes (if using). Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.

Loved this recipe, switched up tomatoes for mushrooms at the end and used angel hair pasta and I always use extra garlic,  it was fantastic

Was very well thought out I used jalapeño cheese instead of mozzarella

Delicious but used twice the amount of garlic and oregano.

Just made this tonight for my husband and I and it was soooo delicious!! Ingredients were on point would recommend to anyone

Perfectly creamy, just a hint of spice. Might add extra tomato and spinach- I always do extra garlic in everything. Whole family loved it! Served 6 with leftovers

I loved it. Super simple and majorly delish.  Been eating and loving the left overs. I did use chicken thighs and added a little crumbled bacon.

https://streaming.hearstdigitalstudios.com/manual_upload/58c9aebcbbddbd57adcdbc45/mp4/Chicken_Florentine_Pasta-FRONT_1489612497_4000_hd_v3.mp4

We turned Chicken Florentine into our new favorite pasta dinner.

This Chicken Florentine Pasta Tastes Like it's Straight From Your Favorite Italian Restaurant!

You only need 35 minutes to whip up this lusciously creamy and cheesy chicken florentine pasta! It's served with hearty spinach for an added healthy bite.

Chicken Florentine Pasta Recipe

tsp garlic

chicken breast

spinach leaves

oz dry penne pasta

tbsp romano cheese

For the Homemade Pesto Alfredo Sauce:

half and half

whipping cream

parmesan cheese

½ tsp garlic

tbsp Pesto

salt and pepper

Step 1.1

In a large skillet, sauté garlic in hot oil for 1 minute. Add chicken and cook for 7 to 8 minutes on each side. Once chicken is cooked through, add your spinach and sauté together for 3-4 minutes.

Step 1.2

Meanwhile, cook pasta according to package directions. Rinse under cool water and let drain.

Step 1.3

Prepare Alfredo sauce by adding garlic to a separate pan and sauté for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly until combined. Allow liquid to heat up and thicken for a few minutes. Once your sauce has reached your desired thickness, you'll then add 2 tablespoons of pesto sauce; set aside.

Step 1.4

Add chicken/spinach mixture to your pasta and stir in the Pesto/Alfredo sauce. Mix well, top with Romano cheese. Serve.

We turned Chicken Florentine into our new favorite pasta dinner.

DIRECTIONS 

1. In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside.

2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.

3. Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!)

4. Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Add mozzarella and Parmesan and stir until the cheese melts. Season sauce with salt and pepper.

5. Turn off heat and add in the cooked penne, baby spinach, parsley and red pepper flakes (if using). Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.

INGREDIENTS 
12 oz. penne
1 tbsp. extra-virgin olive oil
1 lb. Boneless Skinless Chicken Breast
kosher salt
Freshly ground black pepper
1/2 tsp. oregano
1/3 c. white wine
2 garlic cloves, minced
1 1/2 c. chopped tomato
1 c. heavy cream
1 c. shredded mozzarella
1/2 c. finely grated parmesan (plus more for serving)
1 1/2 c. baby spinach
2 tbsp. chopped fresh parsley
pinch red pepper flakes (optional)
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