but for those of you committed to staying here, here is the list of ingredients:
1 pound of penne
4 boneless, skinless chicken breasts
salt and pepper to taste
2 T butter
2 T olive oil
4 cloves of garlic, minced
3/4 cup dry white wine (didn't have any so I skipped this)
3/4 cup low-sodium chicken broth
1 bag of baby spinach
2 cups grape tomatoes, cut length-wise
4 ounces of parmesan cheese, shaved with vegetable peeler (did not have chunk parmesan, just grated parmesan for spaghetti, so I used that ~ it doesn't look nearly as nice, but it tastes good!)
Cook pasta according to package instructions, drain, and set aside.
Cut the chicken into bite sized chunks, sprinkle with salt and pepper, and add to skillet on high heat with butter and olive oil. Lay flat in one layer and let the chicken cook on one side for a couple minutes. Turn chicken over and cook on the other side. Let the pieces cook through until they are nice and done. Remove chicken from pan and set aside. Turn heat down and add garlic to pan, stirring it around so it doesn't burn. Pour in the white wine (if using) and chicken broth (double the amount of chicken broth if not using wine). Allow the liquid to bubble up, and then cook so it is reduced by at least half. Turn off the heat.
Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine. The spinach will wilt a bit as you toss with the hot chicken and pasta (and this is a good thing). Add parmesan shavings (or grated parmesan) and toss again.
Voila! Chicken florentine pasta! Thank you Pioneer Woman!
