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Chicken Florentine Pasta

Chicken Florentine Pasta
I made this for a late lunch Saturday, and it absolutely completed me. It also absolutely completed my fourteen-year-old daughter, whose love of pasta is surpassed only by that of her mother, otherwise known as me. She and I took turns filling our little bowls and wolfing down helpings of the spinach-and-tomato packed pasta deliciousness, our contentment level increasing with each cylinder of penne. It was a mother-daughter pasta moment, is what I’m saying. And it was beautiful. I can sure talk something to death, can’t I? Never mind. If you’re not and if you don’t, just skip forward to the “make this pasta dish as soon as humanly possible’ part. In fact, let’s just do that right now. penne boneless, skinless chicken breasts salt and pepper butter olive oil garlic white wine low-sodium chicken broth baby spinach grape tomatoes Parmesan pasta pot (or any large pot for boiling pasta) collander knife large skillet cooking spoon or tongs vegetable peeler Salt and pepper the chicken… The tomatoes…

http://thepioneerwoman.com/cooking/2012/04/chicken-florentine-pasta/

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