Published:
Jun 9th 2024
by 
Last updated: Dec 22nd 2024
Looking to simplify dinner cleanup? Look no further than our Penne Florentine! This one-pot wonder is not only a time-saver but also a flavor-packed delight. Picture tender chicken breast, vibrant bell peppers, and nutritious spinach mingling with al dente gluten-free penne pasta in a creamy, indulgent sauce. Topped with gooey mozzarella cheese and baked to golden perfection, it's a family favorite that pairs perfectly with our irresistible vegan garlic bread. Enjoy the ease and satisfaction of this wholesome meal!
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What is Florentine sauce made of?
Florentine sauce typically consists of heavy cream, white wine or chicken broth, butter or olive oil, garlic, and Parmesan cheese.
What is Florentine style known for?
Florentine-style dishes are known for featuring a protein like eggs, fish, or poultry served atop spinach sautéed in butter. These dishes are typically topped with Mornay sauce and grated cheese, then broiled until the cheese is melted and golden brown.
What do you serve Florentine with?
Florentine dishes pair well with a side of garlic bread, a simple salad, and roasted broccoli or asparagus, which perfectly complement the flavors of the main dish.
What's the difference between Florentine and Benedict?
The main difference between Eggs Benedict and Eggs Florentine lies in their accompaniments. Eggs Benedict traditionally includes a slice of Canadian ham, while Eggs Florentine features steamed spinach instead.
Time & Serves
Ingredients
8 ounces Gluten-Free Penne Pasta
2 boneless skinless Chicken Breasts cut into bite-sized pieces
1 1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper
2 tablespoons Olive Oil
1 small Onion, chopped
1/2 Medium Red Bell Pepper, cut into 1/2-inch strips
1/2 Medium Yellow Bell Pepper, cut into 1/2-inch strips
3 cloves Garlic, minced
2 cups low-sodium Chicken Broth
2 tablespoons Cornstarch
1 cup Heavy Cream
1/4 cup grated Parmesan Cheese
3 cups Baby Spinach
1 cup shredded Mozzarella Cheese
Instructions
Preheat oven to 375 °F.
Cook the gluten-free penne pasta in a pot of salted boiling water until al dente using the package directions.
Put the chicken breasts into a large bowl and toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the olive oil into a Dutch oven pot and set it over medium-high heat. Add the chicken breasts and cook them for 5–7 minutes, stirring occasionally until no longer pink. Remove the chicken breasts from the pot. Place them on a plate, and set them aside.
Next, add the onions and bell peppers and cook them for 2 minutes until they soften. Then, add the garlic and cook for 1 minute until fragrant.
Add chicken broth, stir to combine, and let it come to a boil.
Remove 1/4 cup of the chicken broth from the pot. Place it into a small bowl. Add the cornstarch and whisk until smooth.
Add the cornstarch slurry to the pot. Whisk to combine. Decrease the heat to a simmer and cook it for 2 minutes until it thickens.
Add the heavy cream and Parmesan cheese. Stir to combine. Cook it for 2 more minutes.
Turn off the heat. Add the spinach, chicken breast, penne pasta, and the remaining 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Toss to combine.
Transfer the penne Florentine to a large 13 by 9-inch baking dish. Spread it into an even layer.
Top with the mozzarella cheese and cook it for 15–20 minutes until the cheese melts and is golden brown.
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