Chicken Florentine Pasta

– 16 ounces dry penne pasta (1 box) – ▢2 tablespoons unsalted butter (¼ stick) – ▢3 cloves garlic minced – ▢6 ounces baby spinach – ▢1 tablespoon olive oil – ▢1 pound boneless, skinless chicken breasts – ▢Kosher salt and freshly ground black pepper to taste


Cook Pasta: Follow the steps on the package to cook the penne pasta. After it's done, drain it and set it away.

To cook the garlic and spinach, put the butter in a Dutch oven over medium-low heat and let it melt. When you add the chopped garlic, stir the food all the time for about 30 seconds.

Cook for about one to two minutes, or until it just starts to wilt. Take the spinach mix out of the pot and set it aside.

Add the olive oil to the same Dutch oven and heat it over medium-high heat. Let the chicken cook.

For about eight minutes on each side, or until the chicken is fully cooked, cook the chicken. After the chicken is done, take it out of the pot and let it rest for 5 minutes. Then, cut it into thin pieces.

Deglaze the pan: To deglaze the pan, put the white wine in the same Dutch oven. Once the wine starts to bubble, remove all the chicken bits from the bottom of the pot.