Chef Mickey’s: Chicken Pasta Florentine

Chicken Pasta Florentine

Chef Mickey’s, Contemporary Resort

Yield: 4 servings

2 skinless chicken breasts
1 tablespoon chopped garlic
1/3 cup Chablis wine
1/4 cup sherry wine
1/4 cup chicken broth
1 pound fresh spinach
2 cups heavy cream
1 cup Parmesan cheese
1 pound pasta of your choice cooked al dente

Mark the chicken breast on a hot grill, cut into strips. Cook the strips in a sauté pan with a little olive oil on high, salt & pepper to taste. Cook for 5 minutes on each side and reserve. Add chopped garlic, Chablis & sherry. Reduce by 2/3. Add chicken broth and reduce until almost dry. Add 5 oz fresh chopped spinach, salt & pepper to taste. Add the cream; reduce by 2/3 slowly. Add the Parmesan cheese, stir & taste for seasoning. Add the rest of the spinach. Turn off the stove. Put the chicken back in with the pasta and toss. Sprinkle the rest of Parmesan cheese on top.

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