Chicken Florentine Pasta
Golden chicken and wilted spinach in a white wine parmesan cream over fettuccine, restaurant elegance from one skillet.
Ingredients (serves 4)
- 1 lb chicken breast
- 12 oz fettuccine
- 4 cups spinach
- 4 cloves garlic
- 1/2 cup white wine
- 1 cup heavy cream
- 3/4 cup grated parmesan
- 2 tbsp olive oil
- 2 tbsp butter
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Save this recipeInstructions
- 1
Boil the fettuccine in salted water until al dente, reserving 1 cup pasta water before draining.
- 2
Slice the chicken into strips and season with salt and pepper. Heat the olive oil in a 12-inch skillet over medium-high and cook until golden and 165°F inside, about 6 minutes, then set aside.
- 3
Melt the butter in the same pan and cook the minced garlic 1 minute, then pour in the wine and simmer 2 minutes to reduce.
- 4
Stir in the cream and parmesan and simmer until slightly thickened, about 3 minutes.
- 5
Add the spinach and stir until wilted, then return the chicken with its juices.
- 6
Toss with the fettuccine and pasta water until silky, and serve with extra parmesan.
