Chicken Florentine Pasta

01Method

1. 1

   Boil the pasta in lightly salted water following the package instructions, then drain and set aside.

2. 2

   Season the chicken pieces with salt and pepper. In a large skillet over high heat, melt the butter with the olive oil. Arrange the chicken in a single layer and leave undisturbed for a couple of minutes to develop a golden crust on the first side.

3. 3

   Turn the chicken pieces over and brown the second side until fully cooked through, then transfer to a plate and set aside.

4. 4

   Reduce the heat to medium. Add the garlic and stir quickly for about 30 seconds, taking care not to let it burn. Pour in the broth and wine, scraping up any browned bits from the bottom of the pan. Let the liquid come to a lively bubble and cook until reduced by at least half.

5. 5

   Remove the pan from the heat. Add the spinach, tomatoes, cooked chicken, drained pasta, and Parmesan shavings. Toss everything together — the residual heat will wilt the spinach as you combine the ingredients.

6. 6

   Top with additional Parmesan shavings and serve straight away.