Friday, January 23, 2015

Really Simple Recipes for People Who Really Suck at Cooking. Really. - Chicken Florentine Pasta


I told you all I was going to start trying a new recipe each week! This week's was Chicken Florentine Pasta, recipe from The Pioneer Woman.

I'll have to admit something about this one. There was a lot going on at one time that it just barely fit into the "Really Simple Recipes for People Who Really Suck at Cooking. Really." family.

The recipe uses words like "mince" and "reduce" and that's taking it a bit too far for my kitchen.

1. Assemble the ingredients. (See the original recipe for exact amounts/instructions.)

  • Chicken (we used some we had left over from the wraps!)
  • White wine (extra to pour in your drinking glass)
  • Olive oil
  • Butter
  • Baby spinach
  • Tomato (we don't like tomatoes so I threw in a pepper to still get some color)
  • Chicken broth
  • Garlic
  • Parmesan wedge 






2. Cook pasta, drain, set aside.
3. Cook chicken with butter and olive oil, set aside.
4. Chop up tomato/pepper and garlic.


5. Once you remove chicken from pan, put in garlic, wine, and broth. Stir a lot. Let it boil for 4 minutes and "reduce" so that at the end it looks like there is less liquid than you started with.
6. Turn down heat. Throw in pasta, chicken, tomato/pepper, and spinach. The spinach is suppose to wilt as you toss it but mine took forever for some reason.


7. Add some Parmesan shavings and dig in!



I don't think I messed anything up, but the end result was a bit lack-luster. It was good, but lacked some flavor or kick. The sauce was pretty bland and it didn't seem like the ingredients really meshed well together. Maybe because they aren't all cooked together for very long?

I thought it was still worth sharing because I might try it again and mix some things up to get more flavor. And let's be honest, I'll pretty much eat anything that involves pasta, flavor or not.

TGIF!



4 comments:

  1. Looks yummy. You know what might have made the flavors weird-- the chicken broth. Maybe leave that out and add some sea salt and freshly ground black pepper. That would let the wine shine and be the main flavor.

    ReplyDelete
  2. This title totally hooked me in - I'm such a mess in the kitchen so I'm always on the lookout for truly simple dishes!

    xoxo B | The Sequin Notebook

    ReplyDelete

Note: Only a member of this blog may post a comment.