Sunday, June 8, 2014

Chicken Florentine Pasta

So here we are 3 days into a 4 day long weekend and whilst I'm not entirely sure where the last few days have gone, I am feeling pretty relaxed.

Mr B and I have been struck down with a cold / man flu this week so we have been taking it pretty easy, a bit of shopping here, a stroll by the water there and lots of sleep ins, movies and snuggles.

Despite the whole being diseased thing, it has been a lovely weekend and to top it all off tomorrow we are planning on catching up with some friends in the morning which leaves the afternoon free for Mr B to play in the shed and me to play in the kitchen followed by a long soak in a hot bath. Can't ask for much more then that!

Last week we made this Chicken Florentine Pasta for dinner which was packed full of fresh flavours and so simple to throw together!

Chicken Florentine Pasta - Serves 2 

120g pasta
250g chicken breast cut into 2cm cubes
Salt And Pepper, to taste
1 tbspn butter
1 tbspn olive oil
1 tbspn crushed garlic
1.5 cups vegetable stock, plus extra if needed
150g baby spinach
250g grape tomatoes, halved lengthways
1/3 cup shaved parmesan

Cook pasta according to package directions. Drain and set aside.

Sprinkle chicken breasts with salt and pepper.and toss to coat.

In a large fry pan over high heat, combine the butter and oil. Add the chicken and cook for 5-7 mins or until browned on both sides. Remove the chicken from the pan and reduce heat to medium.

Add the garlic to the pan, stirring quickly to avoid burning. After about 30 seconds, pour in the stock, stirring to deglaze the pan. Allow the liquid to boil and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Add the chicken back into the pan with the spinach, tomatoes, parmesan and cooked pasta. Toss to combine until the spinach is wilted.

Serve and enjoy!

Mrs B xx

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