Florentine Chicken

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 300g chicken breast fillet
• 200g shell pasta
• 10g Italian seasoning
• 400g can cherry tomatoes
• 50g baby spinach leaves
• 10ml olive oil
• 15ml plain flour
• 20g butter

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the onion. Crush or finely chop the garlic. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Cook pasta
   Cook the pasta in the pan of boiling water for 11 mins or until al dente. Drain. Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened.
3. Step 3 — Simmer sauce
   Add the garlic and half the Italian seasoning to the onion and cook, stirring, for 30 secs or until fragrant. Add the tomatoes and 125ml (½ cup) water and bring to the boil. Reduce the heat to medium-low and cook, stirring occasionally, for 10 mins or until slightly thickened.
4. Step 4 — Pan-fry chicken
   While the sauce is simmering, combine the remaining Italian seasoning and 3 tsp plain flour (see Make it yours) in a shallow bowl. Dust the chicken in the flour mixture. Melt 20g butter in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove from the pan.
5. Step 5 — Serve up
   Stir the pasta and spinach into the sauce until just combined. Remove the pan from the heat. Taste, then season with salt and pepper. Thickly slice the chicken. Divide the cherry tomato pasta among bowls, top with the chicken and enjoy!
6. Step 6 — Make it yours
   Coating the chicken in flour gives a nice crust, but isn't essential. If you prefer to leave it out, just scatter the Italian seasoning over the chicken before pan-frying instead.

Allergens

Gluten, Wheat, Milch, Sulfit