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Chicken Florentine Pasta for One | Zestful Kitchen

Chicken Florentine Pasta for One

  • Author: Zestful Kitchen
  • Yield: 1 serving 1x


  • 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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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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