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Main dishes

Chicken and Penne Florentine

Chicken and Penne Florentine recipe
photo by:kraft
DIVINE! I didn't have wine or dijon on hand ... and I added some southwestern seasoning in with the garlic for a little kick and it totally worked! My 10 year old son even...read more
posted by
darla0120
on 5/21/2008
time
prep:
30 min
total:
55 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
Tbsp.  olive oil
3
Tbsp.  sliced garlic
1-1/2
lb.  boneless skinless chicken breasts, cut into strips
1/4
tsp.  salt
1/4
tsp.  ground black pepper
1/2
cup  dry white wine
1
can  (14-1/2 oz.) chicken broth
1
cup  whipping cream
1/4
cup  GREY POUPON Dijon Mustard
1
pkg.  (10 oz.) fresh spinach leaves, cleaned
1
pkg.  (16 oz.) penne pasta, cooked, drained
3
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.

ADD wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.

STIR in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.

Please use alcohol responsibly.

Kraft Kitchens Tips

Serving Suggestion
Serve this dish with a steamed vegetable for a well-balanced meal.
Keeping it Safe
Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.
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