Creamy Chicken Pasta Florentine

This delightful pasta dish boasts a delectable light sauce crafted from wine and a touch of cream.

Beth

Cook the pasta according to the package instructions then set aside. Meanwhile, slice the grape tomatoes in half. Then, prep the chicken by cutting it into bite size pieces (about 1 inch). Season them with some salt and pepper.
Heat a large, deep skillet or pot over high heat with the olive oil and butter. Add the chicken in one layer (don't overcrowd the pan - it's best to do two batches if you don't have enough space) and let it brown for 1-2 minutes without stirring. Flip the chicken over and brown the other side, cooking until done all the way through (165º F when taken with a meat thermometer - not pink inside). Use a slotted spoon or tongs to remove the cooked chicken to a clean plate.
Reduce the heat to medium and add the minced garlic. Stir for 30 seconds or until fragrant then add the broth and wine. Bring to a boil stirring and scraping the bottom of the pan as it cooks. Continue simmering for 5 minutes, then reduce the heat a bit to medium-low. Pour in the cream and cook for a couple of minutes to thicken.
Add the spinach and sliced tomatoes and cook on low until the spinach wilts a little. Return the chicken and any juices to the pan and stir in the pasta. Heat it all together for a minute or two then serve topped with some fresh grated parmesan (or pre-grated - we don't judge 😉) and enjoy!

I prefer baby spinach because of its mild flavor, but use whatever you spinach you like.

This sauce is a thinner, lighter cream sauce. If you prefer a more robust cream sauce, use at least 1/2 cup or more of heavy cream. You can also let it simmer and thicken a bit longer.

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.