Chicken Florentine Pasta in Wine Sauce

We had some leftover wine, so I decided to make my mom Chicken Florentine Pasta in Wine Sauce.

Ingredients:

• 8 ounces pasta (such as penne)
• 10 or so ounces whole boneless chicken breasts (make 1 large or 2 small)
• 1/4 teaspoon each salt and pepper, or to taste
• 2 teaspoons butter
• 1 Tablespoons olive oil
• 2 cloves Garlic, minced
• 1/2 Tablespoon capers (optional)
• 1/2 cup dry white wine 
• 1/4 cup low-sodium chicken broth 
• juice of 1/2 lemon
• 1 cup previously frozen spinach (or 1 or 2 large handfuls baby spinach)
• 1 cups small tomatoes (use halve grape tomato size)
• 2 ounces, weight shaved Parmesan cheese
     

Instructions:

1. Cook pasta according to package directions in lightly salted water. Drain and set aside.
2. Cut chicken breasts into thin slices and sprinkle with salt and pepper.
3. Heat butter and olive oil on high heat in a large skillet. 
4. Add chicken in a single layer - do not stir for a minute or two and allow the chicken to brown on the first side. 
5. Turn the chicken and brown on the other side. Cook until done, another minute or two.
6. Scoop chicken out and place on a plate.
7. Reduce heat to medium. 
8. Add garlic, stirring, and cook for about 30 seconds.
9. Add in wine and broth, stirring to deglaze the pan. 
10. Bring to a boil, and continue cooking until sauce has reduced by at least half.
11. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. 
12. Add juice of 1/2 lemon.
13. Toss to combine
    (fresh spinach will wilt as you toss)
14. Add the Parmesan shavings and stir to combine.
15. Add salt and pepper as needed to taste.
16. Serve with extra Parmesan shavings.
       

Carole's Notes:

This was tasty, bot not amazing.

I did not have chicken broth, so I used extra wine. I thought this needed a bit more flavor - perhaps the Parmesan was mis-measured. I added lemon juice, next time I will add the capers and more spinach.

Recipe was lightly adapted from http://thepioneerwoman.com/cooking/chicken-florentine-pasta/