Chicken Florentine Pasta

Patrick and I needed a quick dish over the holidays. We usually turn to pasta for something like that. We can add a protein (like chicken) to the pasta, whatever veggies are around, and then add a simple sauce to it. This dish was inspired from a Chicken Pasta Florentine casserole recipe and so I bought the ingredients beforehand but then we made it our own and made it less casserole. Everything below is somewhat approximate for what we did.

Chicken Florentine Pasta
   Serves 4
1/2 pound whole wheat pasta, we used penne
1 lb chicken breast tenderloins
1 onion, sliced
1/3 cup sun-dried tomatoes, packed in oil
1/3 cup artichoke hearts, sliced
1 package loose leaf spinach
4 oz cream cheese
Parmesan for serving

   Boil water for pasta and cook pasta according to package directions.
   Slice chicken tenderloins into bite-sized pieces and begin to brown in a large pan with extra virgin olive oil over medium heat. Once chicken has begun to cook and brown, add the onion. Once chicken cooked and onions softened, add sun-dried tomatoes and artichokes. Once warmed through add spinach, cream cheese and cooked pasta. Add reserved pasta water if needed to loosen sauce. Top with Parmesan and serve.

1 comment:

  1. I've done dishes like this b4 and really like. I have never used any cream cheese. Bet that gave it a nice flavor.