Chicken Florentine Pasta for One

Chicken Florentine Pasta for One
 
Author:
Makes: 1 serving
Ingredients
  • 1 cup whole wheat dry penne pasta
  • 1 boneless, skinless chicken breast cubed and season with salt and pepper
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ¼ cup white onion, diced
  • ¾ cup chicken broth
  • ¼ cup cream
  • 1 cup fresh arugula or spinach
  • ½ cup grape tomatoes, halved lengthwise
  • Shaved Parmesan cheese for garnish
  • Fresh basil for garnish
  1. Cook pasta according to package directions in a pot of boiling salted water.
  2. In large skillet over high, heat butter and oil.
  3. Add chicken and cook 4–5 minutes until browned and cooked through, remove from skillet and set aside.
  4. Reduce heat to medium, add garlic and onion and cook for about a minute. Add chicken broth and stir, making sure to scrape up any browned bits. Bring to a low boil and cook until liquid has reduced by about half of its volume. Add cream and stir to combine.
  5. Stir in arugula, cherry tomatoes, pasta, and chicken. Garnish with Parmesan and fresh basil, serve.

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