Hubs and I have this saying, “We’ve never met a noodle we didn’t like!” Yes, we love pasta; however, about two years ago we began eliminating gluten from our diet. Neither one of us have Celiac Disease, we became convicted that wheat was not a wise choice for us. For bread lovers, this was hard but doable. And, do it, we did!
We do mess up and we are not dogmatic about it – if we have any say over the food that is about to land in our mouths, we say no to gluten! Today’s market has a myriad of options in the G-free arena. I love Trader Joe’s gluten free pasta – the spirals, the elbows, the penne – ALL good, and I keep a lot of it on-hand.
Today’s “tasty” is from the carnivore section of my favorite recipes binder – we love to eat vegetarian but also enjoy organic beef and chicken a couple times a week. I’m sure tofu would make a great substitute to the chicken. Let me know how you like this!
Chicken Florentine Pasta
- 1 lb Penne
- 4 whole, boneless, skinless chicken breasts
- S & P
- 2 T real butter
- 2 T extra virgin olive oil
- 4 cloves garlic, minced
- 3/4 cup dry white wine (or, substitute broth)
- 3/4 cup broth
- 1 bag baby spinach
- 2 cups grape tomatoes, halved lengthwise
- 4 oz Parmesan cheese, grated
- Cook pasta according to package directions in lightly salted water; drain and set aside.
- Cut chicken breasts into chunks and sprinkle with salt & pepper.
- Heat butter and oil over high heat in a large skillet. Add chicken chunks 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. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
- Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, 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 spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine, the spinach will wilt as you toss everything. Add plenty of Parmesan and toss to combine.
- Serve with extra cheese. 6-8 servings.