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10-Minute Chicken Florentine Pasta

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 0

Ingredients

  • 12 oz thin spaghetti
  • 1 lb cooked, diced chicken
  • 6 oz baby spinach
  • ¼ cup grated parmesan cheese
  • 7 ½ oz jar sundried tomatoes in olive oil
  • ¼ cup toasted pine nuts

Instructions

  • Cook pasta according to package directions. Drain, and return to the pot.
  • While the pasta is cooking, drain and chop the sundried tomatoes…BUT, be sure to reserve the oil that they are packed in. You will need it for the recipe.
  • After you return the cooked pasta to the pot, stir in chicken, spinach, chopped tomatoes, Parmesan, and reserved oil from the tomatoes. Gently toss to combine.
  • Heat pasta mixture over low heat, just until spinach is wilted and the ingredients are heated through.
  • Garnish with pine nuts just before serving.
    *To quickly toast my pine nuts, I put them on a paper towel on top of a microwave-safe plate. Microwave the pine nuts for 1 minute. Stir, and microwave for an additional 1 minute. They should be perfectly toasted!