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Chicken Florentine Pasta on a plate
Andre Lewis

Chicken Florentine Pasta

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry orecchiette
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 1/2 tsp fine salt for chicken and sauce, divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small shallot finely diced
  • 6 oz baby spinach
  • 1 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 1 cup whole milk
  • 1/8 tsp ground nutmeg
  • 2 tbsp finely grated Parmesan

Method
 

  1. Cook orecchiette with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
  2. Meanwhile, season cutlets with 1/4 teaspoon salt and pepper. Heat oil in large skillet; cook 4 to 5 minutes per side to at least 165°F. Rest on board.
  3. Melt butter over medium; cook shallot 2 minutes. Add spinach by handfuls; cook 2 to 3 minutes until wilted and moisture evaporated.
  4. Stir flour into spinach 1 minute; gradually add wine and milk. Gently simmer 3 minutes; add nutmeg and remaining salt.
  5. Slice chicken; return with pasta and 1/4 cup reserved water. Toss over low 1 to 2 minutes. Add Parmesan off heat and more water if needed; serve.