Skillet Chicken Florentine with Spinach and Sun-Dried Tomatoes
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Per serving
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- 1
Brown the chicken
Cut the chicken into 1-inch chunks (uniform pieces cook evenly — don't skip this). Heat the olive oil in a large non-stick skillet or saute pan over medium-high. Add the chicken, sprinkle with half the salt and all the pepper, and cook for 3-4 minutes, stirring often, until just browned. It will not be cooked through yet — that's fine, it finishes with the pasta.
- 2
Build the base
Mince the garlic and roughly chop the sun-dried tomatoes. Add both to the pan and saute for 1-2 minutes until fragrant. Sprinkle the flour over everything and stir until no dry lumps remain.
- 3
Add liquids and pasta
Pour in the chicken broth, heavy cream, and water. Add the remaining salt, Italian seasoning, and uncooked penne. Stir, bring to a boil (about 2 minutes), then cover and reduce to medium.
- 4
Cover and cook
Cook covered for 5 minutes, then uncover and stir well so the pasta doesn't stick to the bottom. Re-cover and cook another 5 minutes.
- 5
Wilt the spinach
Roughly chop the spinach. Uncover the pan, stir in the spinach, then cover and cook 5 more minutes. Give it one final stir — the spinach should be fully wilted and the sauce should coat the pasta. Serve immediately topped with grated Romano or Parmesan.
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Skillet Chicken Florentine with Spinach and Sun-Dried Tomatoes
Created by: OnePotWonders
Ingredients
- 2 tbsp olive oil
- 2 boneless skinless chicken breasts
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3 garlic cloves
- 1/2 cup sun-dried tomatoes
- 2 tbsp all-purpose flour
- 2 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup water
- 1/2 tsp Italian seasoning
- 3 cup penne pasta
- 2 cup fresh spinach
- grated Romano or Parmesan cheese, for serving
Instructions
- Brown the chickenCut the chicken into 1-inch chunks (uniform pieces cook evenly — don't skip this). Heat the olive oil in a large non-stick skillet or saute pan over medium-high. Add the chicken, sprinkle with half the salt and all the pepper, and cook for 3-4 minutes, stirring often, until just browned. It will not be cooked through yet — that's fine, it finishes with the pasta.
- Build the baseMince the garlic and roughly chop the sun-dried tomatoes. Add both to the pan and saute for 1-2 minutes until fragrant. Sprinkle the flour over everything and stir until no dry lumps remain.
- Add liquids and pastaPour in the chicken broth, heavy cream, and water. Add the remaining salt, Italian seasoning, and uncooked penne. Stir, bring to a boil (about 2 minutes), then cover and reduce to medium.
- Cover and cookCook covered for 5 minutes, then uncover and stir well so the pasta doesn't stick to the bottom. Re-cover and cook another 5 minutes.
- Wilt the spinachRoughly chop the spinach. Uncover the pan, stir in the spinach, then cover and cook 5 more minutes. Give it one final stir — the spinach should be fully wilted and the sauce should coat the pasta. Serve immediately topped with grated Romano or Parmesan.