Name: Weeknight Chicken Florentine Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Fettuccine - 1 pound; Thin boneless, skinless chicken breasts, cut in half - 6 (4 ounce); Cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning - 1 teaspoon; Salt - ½ teaspoon; Black pepper - ¼ teaspoon; Unsalted butter - 3 tablespoons; Diced onion - ½ cup; Chopped sun-dried tomatoes - 2 tablespoons; Minced garlic - 2 cloves; Dry white wine (such as Pinot Grigio) - ¼ cup; Shaved Parmesan cheese, plus more for garnish - 1 cup; Heavy cream - ¾ cup; 1% milk - ½ cup; Fresh spinach - 1 (8 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Weeknight Chicken Florentine Pasta

1. Fettuccine - 1 pound

2. Thin boneless, skinless chicken breasts, cut in half - 6 (4 ounce)

3. Cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning - 1 teaspoon

4. Salt - ½ teaspoon

5. Black pepper - ¼ teaspoon

6. Unsalted butter - 3 tablespoons

7. Diced onion - ½ cup

8. Chopped sun-dried tomatoes - 2 tablespoons

9. Minced garlic - 2 cloves

10. Dry white wine (such as Pinot Grigio) - ¼ cup

11. Shaved Parmesan cheese, plus more for garnish - 1 cup

12. Heavy cream - ¾ cup

13. 1% milk - ½ cup

14. Fresh spinach - 1 (8 ounce) package

How to cook deliciously - Weeknight Chicken Florentine Pasta

1. Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

2. Stage

Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.

3. Stage

Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.

4. Stage

Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.

5. Stage

To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.