30 Minute Chicken Florentine Pasta

By Jamie Vespa

Chicken and pasta tossed in a creamy Florentine sauce. This 30 minute dinner will become a weeknight family favorite.

Ingredients

• 12 oz. dry pasta of choice ((I use orecchiette) )
• 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces ((sub peeled and deveined shrimp))
• 1 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 2 Tbsp. olive oil ((sub avocado oil))
• 2 oz. diced pancetta
• 1/2 cup finely chopped shallots
• 1/2 cup jarred sun-dried tomatoes, drained
• 4 garlic cloves (minced)
• 3 to 4 handfuls fresh baby spinach
• 4 oz. light cream cheese (softened)
• 1 cup unsweetened cashew milk
• 1/3 cup freshly grated parmesan cheese (plus more for garnish)
• 1/4 cup finely chopped Italian parsley or basil

Instructions

1. 1

   Bring a pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta cooking water before draining.

2. 2

   While pasta cooks, heat oil in a large high-sided skillet over medium-high heat. Season chicken (or shrimp) evenly with 1/2 tsp. salt and 1/2 tsp. black pepper. Add to skillet, and cook 6 to 7 minutes, turning to brown all sides, until cooked through (shrimp will only need 3 to 4 minutes total). Transfer to a plate.

3. 3

   Add pancetta and shallots to pan; cook 3 minutes, until pancetta is crispy and shallots are soft. Add sun-dried tomatoes and garlic; cook 1 more minute. Add spinach and cook until wilted, about 1 more minute. Add chicken back to pan, and reduce heat to medium-low.

4. 4

   To a blender, add cream cheese, cashew milk, Parmesan, 1/2 cup of reserved pasta cooking water, and remaining 1/2 tsp. salt and 1/2 tsp. black pepper; blend until smooth. Pour sauce into skillet with pancetta and vegetables. Add cooked pasta and toss to combine. Cook for 2 more minutes, stirring frequently, until sauce thickens and begins clinging to noodles. Stream in more pasta cooking water as needed.

5. 5

   Garnish with parsley or basil and extra Parmesan cheese.