​Chicken Florentine Recipe
 
1 lb                  Chicken Breast
12oz                Penne Pasta
3 Tbsps           Olive Oil
¼ Cup             Rice Vinegar
2 cloves           Garlic
½ Cup             Parmesan Cheese
1 Cup              Mozzarella Cheese
2 Cups             Heavy Cream
1 Cup              Cherry Tomatoes
2 Cups             Fresh Spinach
¼ Cup             Fresh Parsley
½ tsp               Oregano
½ tsp               Red Pepper Flakes
3 tsps               Kosher Salt
1 tsp                Black Pepper
 
Add one tablespoon of olive oil to a pot of water and bring to a boil. Add one teaspoon of salt then add the pasta and cook for 9 minutes. After 9 minutes, remove the pot from the heat and drain the water from the pasta then it set aside. Add 2 tablespoons of olive oil to a frying pan and bring to medium heat.  Season the chicken with salt and pepper. Add the chicken and cook for 8 minutes on each side or until it has an internal temp. of 165 degrees. When the chicken is done remove it from the pan and allow it to sit for 5 minutes before slicing. In the same pan add the rice vinegar to deglaze the pan. Add the garlic and tomatoes and sauté for one minute.  Add the heavy cream, parmesan and mozzarella and mix well. Stir in the pasta then return the chicken to the pan and mix well. Reduce the heat to low and season with the pepper, red pepper, oregano and salt and mix well. Finally add the parsley and spinach then it is ready to serve.