Florentine Pasta Toss Food

CREAMY RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

CHICKEN FLORENTINE PASTA

Steps:

• Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
• Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
• In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
• In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
• Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.

CHICKEN FLORENTINE MAC AND CHEESE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside.
• Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
• Toss together the Cheddar, fontina and cornstarch in a bowl.
• Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.

CHICKEN FLORENTINE PASTA

Steps:

• Cook the pasta according to package directions in lightly salted water. Drain and set aside.
• Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
• Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
• Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
• Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

PASTA FLORENTINE

Steps:

• Cook and drain pasta.
• While pasta is cooking, melt margarine or butter in large pan.
• Toss in garlic.
• Squeeze spinach dry, and toss in pan with garlic.
• Heat.
• Add mushrooms and sauce.
• Heat over very low while pasta cooks.
• Mix drained pasta in with sauce and spinach.
• When heated through, sprinkle with cheese and heat until cheese melts.
• Delicious with garlic bread.

FIORENTINA BAKED PASTA

Steps:

• Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
• Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

15 MINUTE FLORENTINE PASTA SALAD

Steps:

• Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
• In a large mixing bowl, combine pesto sauce and lemon juice.
• Add linguine; toss well.
• Add spinach, tomato, and onion; toss until coated well.
• Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
• Serve immediately.

TOMATO SPIRAL TOSS

Steps:

• Cook pasta according to package directions.
• Combine tomatoes and basil in a serving bowl and set aside.
• In a bowl, combine the oil, vinegar, garlic, salt and pepper.
• Drain pasta and add to tomato mixture.
• Drizzle with oil mixture and toss to coat.
• Sprinkle with Parmesan cheese.
• Serve immediately.

SCALLOPS AND PASTA FLORENTINE

Steps:

• Sprinkle scallops with salt and pepper.
• Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
• In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
• Add broth, simmer.
• Stir in butter and pasta and toss until heated thru.
• Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.