I can’t believe it’s April already! This past week has flown by because for the first time in my professional career I had a week long spring break. I’ve had an amazing week filled with Zumba, a massage, chair dancing aerobics, a pedicure, spending lots of time with my husband, visiting my family in Pittsburgh, and having a chance to relax.
One of the best things was that I had plenty of time to cook. That made it easy when I went to look at my assigned blog for this month’s Secret Recipe Club. This month I was assigned to Andrea’s blog Adventures in All Things Food. Although the title of her blog says it’s all about food Andrea has a wonderful variety of blog post centering around recipes, gardening, food, product reviews, giveaways, and more! There was so much to look at and I enjoyed looking around.
When I decided on a recipe I was surprised to notice that it did not have a name. She made it with a wine she was reviewing and so the recipe was not named. I did my best to come up with a proper title for it. Andrea made it by tossing in all of her favorite ingredients along with Pinot Grigio wine. Considering that many of her favorite ingredients are my favorites as well plus the fact that Pinot Grigio is my favorite wine I knew I was going to love this dish.
The penne pasta creates a base for the chicken and sauce. The sauce is made from Pinot Grigio, chicken broth, half and half, and spices. It’s slightly thick, rich, and creamy. Then mushrooms, spinach, artichokes, and sun dried tomatoes are added in. The bright reds and greens look gorgeous next to the pale white sauce. The chicken is wrapped in flavors that are creamy and delicious. Both Frank and I enjoyed this dish so much that it will be put on our rotating list of favorites.
Chicken Florentine Pasta with a White Wine Cream Sauce (adapted from Adventures in All Things Food)
2 boneless chicken breasts, each cut in half
12 oz. penne pasta
1 shallot, sliced thin
4 oz. mushrooms, sliced thin
1 c. Pinot Grigio
1/2 c. sun dried tomatoes, julienned
1 (10 oz) package of frozen spinach
1/2 c. artichoke hearts
1/3 c. fat free half and half
1 c. chicken stock
1/2 t. Worcestershire sauce
1/2 c. grated Parmesan cheese
1. In a large saucepan over high heat boil water. Cook the penne according to package directions. Drain and keep warm.
4. Add the chicken broth and corn starch whisking quickly to incorporate into the sauce. Slowly add the half and half while continuing to whisk.