GOOD EATS
ONE-PAN
Creamy Chicken Florentine
Ready in just 25 minutes, this quick and easy recipe with chicken breast, risoni pasta and a creamy sauce, will be a hit with the whole family.
INGREDIENTS
1 tbsp extra virgin olive oil 4 x 150g chicken breast fillets 3 garlic cloves, thinly sliced 1/3 cup dry white wine
1 tbsp Dijon mustard 2 cups chicken stock
1 1/2 cups boiling water 1 1/2 cups dried risoni 1 cup thickened cream, plus extra to drizzle 150g baby spinach
METHOD
Heat oil in a seven cm-deep, 24cm round (base) frying pan over high heat. Season chicken with salt and pepper. Add chicken to pan. Cook for four to five minutes each side or until well browned and cooked through. Transfer to a plate. Cover loosely with foil. Add garlic to pan. Cook for 30 seconds. Add wine and mustard. Boil for one minute, scraping base of pan, or until wine has reduced by half. Add stock and water. Bring to the boil. Add pasta. Stir well. Cook, covered for 10 minutes, stirring every two minutes (scrape base of pan to make sure pasta doesn’t stick) or until pasta is just tender. Add cream and spinach to pan. Stir until well combined. Add chicken and resting juices to pan. Season with salt and pepper. Cook for two minutes or until spinach just starts to wilt. Drizzle with extra cream. Serve immediately.
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