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Chicken Florentine
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Description
This tasty little number definitely falls into the “quick weekday meal” category. It takes no time at all to whip this up, with most of the ingredients likely being in your pantry and freezer.
The rosy colour comes from sun-dried tomatoes and a little cream cheese, offering a nice contrast to the green spinach. Sherry adds another bit of complexity to the dish.
Ingredients
- 1-½ cup Whole Wheat Penne
- 1 Tablespoon Olive Oil
- 2 Boneless, Skinless Chicken Breasts
- ¼ cups Oil-packed, Sun Dried Tomatoes, Chopped And Drained
- 2 cloves Garlic, Peeled And Chopped Finely
- 1 cup Chicken Broth
- ¾ cups Frozen, Chopped Spinach, Thawed Slightly
- ¼ cups Low-fat Cream Cheese
- 2 Tablespoons Sherry (optional)
Preparation
Cook the pasta. If you start this first, everything comes together at the end.
Cut the chicken into bite-sized pieces.
Heat a large frying pan or Dutch oven with the oil to medium-high. Brown the chicken all over, about 5 minutes.
Add sun-dried tomatoes, garlic, and chicken broth. Reduce heat to low. Simmer for 5 minutes, uncovered.
Breaking the spinach up into pieces (or cutting with a knife if they are still quite frozen), crumble into the pot, stir to distribute. Add cream cheese and sherry.
Heat through and and combine with drained pasta.
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Stormy on 2.1.2012
I am so making this asap. Chicken Florentine has been my craving lately. I’ve been using a jarred alfredo sauce and the parma rosa sauce. Will post back with my review.