Florentine style chicken pasta
45 min.
4
12
CAPPELLO BIANCO PENNE RIGATE
350 g
Olive oil
1 tbsp.
Skinless and boneless chicken breasts
400 g
Salt and freshly ground black pepper
to taste
Dried oregano
½ tbsp.
White dry wine
⅓ cup
Garlic
2 cloves
Heavy cream
1 cup
Diced tomatoes
300 g
Mozzarella cheese
200 g
Parmesan cheese
100 g
Baby spinach
200 g
Parsley
50 g
Red pepper flakes
to taste
PREPARATION:
- Cook penne for 11 minutes al dente in salted boiling water in a large saucepan. Drain the water and set the cooked pasta aside.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Season both sides of the chicken with salt, pepper and oregano. Fry until golden color for 6-8 minutes on each side. Put the chicken on the cutting board and leave for 5 minutes before cutting into strips.
- Sauce: Add white wine to deglaze the pan. When the wine boils, scrape off all golden chicken pieces with a wooden spoon. (They have a lot of flavor you'll need in your sauce!)
- Add tomatoes and garlic. Cook until the tomatoes are slightly softened for about 2 minutes. Add cream and bring the mixture to a boil again. Add grated mozzarella and parmesan and stir until the cheese melts. Season with salt and pepper.
- Turn off the cooker and add boiled pasta, baby spinach, parsley and red pepper flakes. Stir until the paste is evenly covered with sauce, and the spinach fades slightly. The dish is ready. Buon appetito!