Chicken Florentine Pasta

This quick and easy pasta dish is perfect for any weeknight but also nice enough for company.  Serve with a green salad and garlic bread and you have a delicious meal!


Chicken Florentine Pasta (adapted from thepioneerwoman.com)

1 lb. penne pasta
1 1/2 lb. boneless, skinless chicken breasts
Salt and pepper, to taste
2 T. extra virgin olive oil, divided
4 cloves garlic, minced
3/4 c. dry white wine
3/4 c. chicken broth 
1 (10 oz.) bag baby spinach
2 c. grape tomatoes, halved 
4 oz. grated Parmesan cheese

Cook pasta according to package directions in salted water until al dente.  Drain and set aside.  Meanwhile, cut chicken breasts into bite sized chunks and season with salt and pepper.  Heat 1T. olive oil over medium high heat in a large skillet.  Add chicken and allow to cook, without stirring, for one or two minutes.  Turn the chicken and brown on the other side.  Cook until done, then remove the chicken from the skillet onto a plate.

Turn heat to medium and add remaining tablespoon of olive oil.  Add garlic and stir quickly to avoid burning.  After about 30 seconds, pour in the wine and chicken broth.  Allow the liquid to bubble up, then continue to cook until it's reduced by at least half.  Turn off the heat and add the spinach, tomatoes, chicken and cooked pasta to the skillet.  Toss to combine; the spinach will wilt as you toss everything.  Add plenty of Parmesan cheese and toss to combine.  Season with salt and pepper to taste and serve with extra Parmesan Cheese if desired.

This can be made ahead and reheated.

8 servings (403 calories each serving) according to my calculator on loseit.com