Gluten Free Chicken Florentine Pasta Toss

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Traditional Chicken Florentine can be heavy, with lots of cream and cheese and bread crumbs, but here’s a light, quick, gluten-free version that can feed a crowd. Hodgson Mill Gluten Free Brown Rice Penne with Golden Milled Flax Seed makes a tender, wholesome backdrop to tender browned chicken, bright cherry tomatoes, salty and savory Pecorino Romano cheese, and velvety wilted spinach.

Ingredients

  • 1 lb Hodgson Mill Gluten Free Brown Rice Penne, (1 box)
  • 1 1/2 lbs skinless boneless chicken breast or thighs, cut into bite size pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil, plus more for drizzling
  • 2 Tbsp butter
  • 6-8 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 4 packed cups baby spinach, torn
  • 4 oz hard cheese, grated (such as Pecorino Romano)
  • 3/4 cup white wine
  • basil, fresh, chopped for topping
  • salt and pepper, for topping
  • more grated Pecorino Romano, for topping

Directions

Cook the pasta according to package directions in lightly salted water. Drain (rinsing is not necessary), return to pot and cover to keep warm.

Sprinkle chicken pieces with salt and pepper. Heat butter and 2 tablespoons olive oil in a large pan over medium high heat. Oil should be heated until it sizzles when a drop of water hits it so that chicken will brown properly.

When oil is heated, add chicken pieces to the pan in a single layer. Do not stir; cook2-3 minutes until completely browned on one side. Then turn the pieces over for another 2-3 minutes. Cook through completely, and then remove from pan with a slotted spoon, leaving oil and butter. Cover chicken and keep warm.

Keep the same pan on the burner, and turn down the heat to medium low. Add minced garlic and cook 2 minutes, stirring until lightly browned and fragrant. Add white wine. Cook until the sauce is reduced to about 2-3 tablespoons and entire surface of liquid is bubbling.This will take about 5-7 minutes.

Return cooked chicken to pan. Add tomatoes, spinach, and 4 ounces grated cheese then stir to warm everything and coat with sauce.Turn off heat, add pasta and stir.

Serve immediately, with a drizzle of olive oil, a sprinkle of extra cheese, and salt and pepper to taste.


Serves 4-6 Print this Recipe

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