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