Chicken Florentine Pasta
Ingredients
- 1 pound fettuccine
- 6 4 ounce each, thin, boneless, skinless chicken breasts, cut in half
- 1 tsp Catanzaro herbs or Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp unsalted butter
- 1/2 cup diced onion
- 2 tbsp chopped sun-dried tomatoes
- 2 cloves minced garlic
- 1/2 cup dry white wine (such as Pinot Grigio)
- 1 cup shaved Parmesan cheese, plus more for garnish
- 3/4 cup heavy cream
- 1/2 cup 1% milk
- 8 ounces fresh spinach
Instructions
- Fill a large pot with lightly salted water and bring it to a rolling boil. Add the fettuccine and cook until it’s tender yet firm to the bite, which should take about 8 minutes.
- While the pasta is cooking, season both sides of the chicken breasts with Cantanzaro herbs, salt, and black pepper.
- Melt the butter in a skillet over medium-high heat and cook the chicken breasts until they’re golden, which should take about 3 minutes per side. Remove the chicken from the skillet, set it aside, and keep it warm.
- Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula.
- Pour in the wine to deglaze and allow it to reduce by half. Stir in the Parmesan cheese and cream until the sauce starts to thicken. If the sauce seems too thick, add the milk (or more cream) and stir to combine.
- Place the spinach in the bottom of a colander. Carefully drain the pasta into the colander, wilting the spinach with the hot pasta water.
- Add the pasta and spinach to the sauce in the skillet, and mix to combine. Add the cooked chicken back to the skillet.
- Cook until the flavors are well combined and the chicken is heated through, which should take about 1 more minute.
- To serve, place the pasta mixture in a bowl, top it with a cooked chicken breast, and serve with more Parmesan cheese if desired.
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