1 lb penne
4 skinless, cubed chicken breasts
2 tbsp olive oil
2 tbsp butter
4 cloves garlic
3/4 cups chicken broth
3/4 cups white wine
1 bag spinach
2 cups cherry tomatoes, halved
4 oz grated Parmesan cheese
- Cook the pasta, drain, and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the cubed chicken in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta, and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately. Serve with extra Parmesan on top.
My mom and I decided to try this one after watching Pioneer Woman one afternoon (yes, we are those people). The segment was called “16 Minute Meals“—and while this wasn’t a marathon meal, it certainly took longer than 16 minutes. It turned out really well though, it is certainly one of my new favorites!
Also, it looks like A LOT of spinach, but it really does cook down, so pour that whole bag in baby!