At least, her food seems to have been created by a divine being.
I guess it's bad to re-blog someone else's blog, but I AM giving credit. But her food always makes my other half, henceforth to be known as the Bottomless Pit (BP for short), swoon and say things like "OMG" - before he tells me it's terrible, I can't possibly eat it, and he needs to take my bowl away and go get me McDonald's. Shoot, dude, the recipe makes 10 servings, you don't need to eat mine.
But I digress.
Today was a WFH day, so I was here to thaw chicken breasts. If you have already-thawed chicken, though, this is easy enough to make on a work night. Here's the recipe, with regards to Pioneer Woman:
Ingredients
- 1 pound Penne
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 3/4 cups Dry White Wine
- 3/4 cups Low-sodium Broth, More If Needed
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Preparation Instructions
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
I made it pretty much as written, which is totally unusual for FoodFiend. I even used Barilla's multigrain penne, in the yellow box, in an attempt to be healthful. I like the yellow box Barilla. It is somewhat chewier than white pasta, but otherwise I think the difference is negligible. I used the chardonnay I happened to have in the fridge (Abbeyville, from Napa, bought during a trek to Total Wine. It's on the lighter side, not bad, but not anything to call the relatives about.) And I had half a bag of shredded Parmesan to kill, so I will admit I didn't use the nice fresh stuff.
Oh, and I think I used six cloves of garlic instead of four. I had fun smashing them with the flat side of my knife, and it made for a nice, garlicky dish.
Now BP is telling me that the leftovers won't fit in the fridge, so we need to just eat them.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
I made it pretty much as written, which is totally unusual for FoodFiend. I even used Barilla's multigrain penne, in the yellow box, in an attempt to be healthful. I like the yellow box Barilla. It is somewhat chewier than white pasta, but otherwise I think the difference is negligible. I used the chardonnay I happened to have in the fridge (Abbeyville, from Napa, bought during a trek to Total Wine. It's on the lighter side, not bad, but not anything to call the relatives about.) And I had half a bag of shredded Parmesan to kill, so I will admit I didn't use the nice fresh stuff.
Oh, and I think I used six cloves of garlic instead of four. I had fun smashing them with the flat side of my knife, and it made for a nice, garlicky dish.
Now BP is telling me that the leftovers won't fit in the fridge, so we need to just eat them.
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