Florentine Pasta With Chicken

• Prep time:
• 20 minutes
• Total time:
• 45 minutes
• Ingredients:
• One pound baby spinach
• 4 marinated, boneless, skinless chicken breasts, sliced (see marinade recipe below)
• One package (10 oz) Crimini or Baby Bella mushrooms, washed and sliced
• 3 oz. herbed goat cheese, crumbled
• One pound penne or gemelli pasta
• 4 cloves garlic, minced
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup butter in small pieces
• Parmesan cheese for garnish
• Marinade:
• Juice of one lemon
• 2 cloves minced garlic
• 1/4 cup Extra Virgin Olive Oil
• 3 Tablespoons Balsamic Vinegar
• Salt & Pepper

1. Directions:
2. Marinate the chicken: combine all marinade ingredients in a quart-size Ziploc bag with sliced chicken breasts, allow to marinate for at least 4 hours or overnight.
3. Begin the prep: fill a pasta pot with cold water, cover, and place over high heat. Then heat a large covered pan over medium heat, adding the sliced chicken, cover and stir, and allow to sautee for about 5 minutes. Meanwhile, finish preparing your garlic, spinach, mushrooms, and goat cheese. Put pasta in boiling water and cook until al dente, about 5 minutes. Remove chicken from pan, keep warm on a platter. Add half the olive oil and butter to the pan, allowing the butter to melt before adding the garlic and then mushrooms. After a few minutes, add the spinach and the remaining olive oil and butter, stir and place cover on pan to help the spinach wilt. Add the chicken and pasta then stir until all ingredients are well distributed. Add the goat cheese before making one last stir. Pour into a large serving dish and garnish with parmesan cheese. Serve with crusty bread and a tossed salad.

time, minutes, time, minutes, ingredients, baby spinach, chicken breasts, crimini, goat cheese, penne, garlic, olive oil, butter, parmesan cheese, marinade, lemon, garlic, olive oil, balsamic vinegar, salt

Taken from www.epicurious.com/recipes/member/views/florentine-pasta-with-chicken-1200393 (may not work)