Chicken Florentine Pesto Pasta


2-16 ounces dried short pasta (bowties, penne, gemelli, etc)
4 chicken breast cutlets (1-1/4 to 1-1/2 pounds total)
2 Tbsp olive oil
1/2 yellow or white onion, chopped, about 1 cup
3 garlic cloves, minced
1/2 cup white wine or stock
8-16 ounces of fresh spinach, washed, long stems removed and chopped
Black pepper
1/4 cup cream (I like more; about 1/2- 3/4 cup)
1/4 cup (or more) pesto

     Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil. Add the dried pasta and cook until al dente.  While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat.  Lower heat and continue cooking until done, or remove to oven to finish cooking. Remove the chicken from the pan and set aside.
     Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.
     Add the spinach to the pan. Continue to cook, turning and stirring often, until the spinach is wilted, about 2 minutes.  Add in the sliced chicken, pepper to taste, pesto and cream.  Stir to combine.  Drain pasta and put in a large bowl; top with chicken mixture and mix well.  Serve at once.  6-8 servings.
Recipe and picture from


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