Chicken and Pasta Florentine
2 tablespoons olive oil
2 pounds boneless chicken, cut into thinly sliced strips
3 cloves garlic, chopped
10 ounces fresh spinach, washed and chopped
1 (16 ounce) package farfalle pasta
1/2 pint half and half
26 ounces pasta sauce
1 cup shredded mozzarella cheese
- In a large skillet, heat oil over medium heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic and spinach to skillet; saute until spinach reduces/wilts and cooks down.
- Meanwhile bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Once spinach is cooked down add pasta sauce and half & half to skillet; cook over low to medium-low heat for 10 to 15 minutes or until sauce thickens.
- Add 1 cup mozzarella cheese to sauce mixture mix well add pasta and toss until well coated. Top with shredded mozzarella cheese or parmesan cheese and serve.
This is a great dinner, you could serve with some warm, crusty garlic bread. This is a pretty simple recipe, the most time consuming thing is chopping the spinach which I coarsely chopped. I used a Florentine Spinach & Cheese pasta sauce, using an already prepared pasta sauce makes this recipe quicker however if you have the time, go ahead and make your own sauce if you desire.