Sunday Dinner Series: Chicken Florentine Penne Pasta

Chicken Florentine Penne PastaChicken Florentine Penne Pasta2Don’t you just love pasta — I know I do! It is such a versatile food that can be prepared as a hot or cold dish. Whenever I’m searching for a quick and easy dish to prepare, I turn to pasta. Penne pasta is one type of pasta that I cook frequently.

As in most of my pasta dishes, I opt to use the whole wheat version, which has more nutritional value over whole grain, but tastes quite similar.

This Chicken Florentine Penne Pasta dish is my variation of a recipe from the Food Network:

Chicken Florentine Penne Pasta

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 12oz box of whole wheat penne pasta
  • 4 skinless & boneless chicken breasts
  • 1 1/2 cups of cherry tomatoes, halved
  • 1 bag of ready to use fresh spinach
  • 1 pack of McCormick’s Marinade: Garlic, Herb, and Wine
  • 1 tablespoon of minced garlic


  1. In a large bowl, soak chicken breasts in cold, salt water for 45 minutes to an hour. Rinse.
  2. Prepare pasta according to package directions.
  3. Heat 2 tablespoons of olive oil in a skillet, over medium heat. Add chicken breasts and cook thoroughly on both sides, until done.
  4. Remove chicken from skillet and cut into smaller pieces; return to skillet.
  5. Add pasta, spinach and tomatoes to skillet; toss with chicken.
  6. In a small bowl, mix Garlic, Herb, and Wine seasoning; add to pasta.
  7. Serve pasta topped with parmesan cheese, along with garlic bread.

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