Chicken,
Spinach & Mushroom Florentine Pasta
Serves 4
Cook 8 oz/225 g gluten-free penne pasta in lightly salted water.
(NOTE:
I find that most gluten-free pastas suggest cooking 4-6 minutes, and I find
they need more like 10-12 minutes. Make
sure you taste a piece so it’s how you
like your pasta to taste before draining the pasta).
Once cooked, drain pasta, rinse with
cold water, and set aside.
You have 2 options in this recipe. 1. Use
pre-cooked chicken, 2. use raw chicken.
Either way, cut into cubes:
1 – 2
boneless, skinless chicken breasts (pre-cooked
or raw)
In a large skillet over medium heat
add:
2
Tbsp butter
2
Tbsp olive oil
If using raw chicken, add chicken to
the butter/oil and cook, rotating the chicken occasionally, until fully
cooked. Remove from pan and set aside. There
should be enough oil/butter left to cook the rest of your vegetables, but if in
doubt, add a little more oil.
Add and cook until softened:
1 –
2 cups sliced button mushrooms, stems removed
4
tsp minced garlic
Add to the pan:
1
cup chicken broth
dash of white wine vinegar (optional, but adds a bit of extra flavor)
Salt and pepper
Salt and pepper
(you could sprinkle in a hint of oregano & basil, too, if you like)
Bring to a boil, stirring
occasionally.
While waiting for this to boil, mix
together in a small bowl:
1/8
cup cold water
1
heaping tsp cornstarch
Add the cornstarch mixture to the
mushrooms, stirring constantly. Mixture
will thicken a bit.
Then add, and bring back to boil:
Cooked
chicken, diced/cubed
It’s best to taste now, to see if you
need to add any more salt and pepper
to your mixture.
Remove the pan from heat and add:
1 –
2 big handfuls of spinach (bunched together and sliced)
1
cup grape tomatoes, halved lengthwise
Cooked
penne pasta
1/3
cup grated parmesan cheese
I tend to fold in the spinach and tomatoes while in the frying pan.
You can toss together with penne and parmesan in your pan or in your serving bowl.
Toss gently. Pour into a serving bowl.
Sprinkle with more grated parmesan, if desired.
Enjoy!
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