It's not exactly a traditional Florentine, but it's the same general principle - spinach, white wine, cheese, etc. It's a great way to use up leftover chicken. I was trying to accommodate an illness by including the pasta for one condition and the spinach for another. I was also introducing someone else to the line of Philadelphia Cooking Cremes, so I went with that rather than a traditional Mornay sauce. I will increase the cooking creme next time and/or saute some garlic with the onions, but I was trying to accommodate a sensitive stomach, so I kept it on the mild side this time.
1/2 lb mezze (small) penne pasta
32 oz chicken broth
1 med onion, diced
1 T butter
1 box thawed chopped spinach
1/3-1/2 c dry white wine
Cooked chicken, in bite-sized pieces
Salt and Pepper
Philadelphia Savory Garlic Cooking Creme
Cook the pasta in the chicken broth. If your pasta is finished cooking before your other ingredients, pour out most of the broth. If it finishes up at the same time as your spinach, etc., you can just use a slotted spoon to combine them so you're getting some of the pasta broth in your sauce.
Saute the onion (and garlic if you're adding) in the butter and/or a little olive oil until translucent, then add the spinach. Don't worry about squeezing out the spinach; the liquid will cook down quickly. When it does, add the wine and cook that down.
Stir in the chicken to heat through. When your pasta is ready, add that as well, then season with salt and pepper, and stir in as much of the cooking creme as you like. If you like a thinner sauce, you can add a little more of the pasta broth. If you like it more creamy, use more of the Philly...
|Add spinach, then wine|
|Stir in chicken to heat through|
|Add pasta with some broth|
|S&P and cooking creme to taste|
|Enjoy with a glass of white wine. :)|