Wednesday, June 27, 2012

Chicken Florentine Pasta - YUMMY!

I have been out of touch for 5 days - I took off to Carthage on Friday for some girl time w/ my best friend ever - Angela. Back on Sunday in time for a nap & repack to go to the farm w/ the kids. My sis is in town for a couple days to help on the farm so I am going to take advantage of her helping w the kids. Plus they need some quality farm time in the dirt!

They got to chase the cat -kinda, the cat actually would run, stop & lay down to wait for the kids to catch up. He took them around the house, around the garage & out into the barn lot. Who loved it more? I have no idea but Gracie is all about a drawn out "meow"...

Sleeping is a challenge to say the least. They are used to being caged (in a crib) so being loose in a queen bed is a horse of a different color. They go to bed, but don't want me to leave them, and don't want to stop playing. First night was tough - lots of wiggling & lots of rolling, kicking, stop touching me kinda stuff. And then we were up at 5am. Monday was a long day of not much napping - saved by a short catnap

 (they are used to 2-3 hr naps). Down to bed by 9 that night & I wake up on Tuesday morning at 615 to these cuties -

Tuesday was finished off with a fantastic hour of fishing with Dad & Lana. We caught some awesome bass & crappie.

Back to the grind today - kids slept till 730 - woo hoo! And they took a great nap - over 3 hrs. This gave me time to prep for dinner - Chicken Florentine Pasta from my hero - Ree Drummand. Recipe is here. It is easy, can handle being prepped ahead of time. I made half of the recipe since it is for 10 servings. I also use my TS seasonings because they are better

Chicken Florentine Pasta (full recipe)
1 lb penne
4 whole chicken breast -boneless, skinless (I used thighs)
1 TB Tastefully Simple Season Salt
2 tsp Homemade Gourmet Pepper Pzazz
2TB butter
2 TB olive oil
4 cloved garlic, minced
3/4 c dry white wine
3/4 c low sodium broth (I used my homemade broth)
1 bag baby spinach
2 c grape tomatoes, halved lengthwise
4 oz weight Parmesan Cheese, shaved w veg peeler (yea, as if I have it)

Cook pasta according to directions in lightly salted water. Drain & set aside.

Cut chicken breasts into chunks & sprinkle w/ s&p.

Heat butter & olive oil over high heat in a large skillet. Add chicken chunks in a single layer & do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken & brown on the other side. Cook till done, then remove chicken from skillet.

Turn heat to medium. Add garlic & quickly stir to avoid burning. After about 30 seconds, pour in wine & broth, stirring to deglaze the pan.Allow the liquid to bubble up, then continue cooking till its reduced by at least half. Most of the surface of the liquid should be bubbling at this point.

Turn off heat, Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine. The spinach will wilt as you toss everything. Add plenty of cheese shavings & toss to combine. Serve w/ extra parm shavings.

I am SOOO loving this recipe. I used homemade broth (chicken pieces, celery, carrots, onions, s&p boiled till chicken is done. Peel off of bone & freeze in 2c packages or in your Beaba pods which I am sure you own after I have raved about them for so long!). Thanks to the Pioneer Woman for giving me a great recipe that WILL make it into my permanent recipe book.

Wow - forgot to post this one so here it goes!

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