Tuesday, January 8, 2013

My version of a Chicken Florentine pasta

So, I honestly had no intention of blogging this recipe, which is why theres a serious lack of pictures but it smelled so good in the middle of my cooking that I snapped a quick few and thought I should share it. It was absolutely delicous. I have 3 people and a tiny little man that will vouch for that, instead of just my husband, for once. 
This is my spin on a chicken florentine dish. I don't even have measurements for it all because, like I said I didnt plan on blogging this so, nothing was measured out, I have a bad habit of just eyeballing things. Especially because I was cooking for 5 people and not just 2. So bare with me.

What you need (for the most part anyway):
1 box of Penne pasta (like always any short pasta will do, im just using penne today)
1 (6oz) bag of baby spinach
2 large boneless skinless chicken breasts
1 can diced tomatoes
10 garlic cloves peeled and minced
6-7 white mushrooms sliced
Salt
Black Pepper
Garlic powder
Grated Parmesan cheese 
1 cup of chicken broth

Make it:
Get your salted water boiling for your pasta. 
While you wait for the water to boil, you want to mince the garlic cloves, save about 1/2 tbsp of the garlic for later.
put about 2 table spoons of olive oil in a large nonstick skillet and heat the garlic on medium heat til it's wilted and you smell that nice garlicky smell. 
DO NOT BURN IT. 
You will have to start all over. It gets bitter and gross and not at all appealing.

OK, moving on. while the garlic is getting all yummy in the pan,
dice the chicken breast up into pretty good sized chunks, nothing too big.
Season the chicken with a little salt, a good amount of black pepper, 
and garlic powder and add it to the pan.
Turn the heat up a bit, and cook the chicken.
While the chicken is cooking, slice up the mushrooms.
When the chicken has those nice golden brown spots and it's cooked through, and theres all those browny bits at the bottom of the pan add in the mushrooms.
While the mushrooms are wilting, open up a can of diced tomatoes and drain 1/2 the liquid into a bowl, and the rest of the liquid with the tomatoes into the skillet.
Add a little salt (to help the tomatoes reduce), and lower the heat while the tomatoes do their thing.

By now, your water should be boiling, add in your box of pasta and cook it until its done. 
Don't worry about your stuff in the skillet, just keep it on medium-low heat.
While the pasta is cooking, add a cup of chicken broth to that bowl of liquid from the tomatoes. 
Add about 1 tablespoon of cornstarch and wisk it.
When it's all mixed, add it to the skillet and mix it in really well.
If it's too thick, add a little extra chicken broth, if its too runny add a little extra cornstarch.

In a seperate frying pan, add that 1/2 tbsp of garlic you saved and 1 tbs of olive oil. 
Heat it up and add in the bag of spinach. 
Cook the spinach until its wilted and still bright green.
Add about 1 tbs of grated parmesan cheese and mix it in well.
Toss the spinach into the skillet with the chicken and mix it all in evenly.

When the pasta is done (you really want it al dente for this dish) drain the water out of it really well and toss it into the skillet with the chicken, spinach, mushrooms and tomatoes.
The pasta should soak up all the liquid in the pan and just be glazed with the flavors.
Serve with grated parmesan cheese and try not to eat so much that you dont have any to snack on later... Please let me know if you try this and what you thought. 
Enjoy!!