Best Bow Ties Florentine Recipes
CHICKEN FLORENTINE PASTA
Chicken Florentine Pasta, an easy creamy chicken and pasta dinner recipe with bowtie pasta coated in lightened-up fresh spinach Florentine Sauce and black pepper chicken. Needs only 15 minutes of prep. Perfect for weeknights. My version of Florentine Sauce is special. It creamy yet lite with delicious flavor of star-ingredient - spinach. Just three things make all the difference: To lighten-up the sauce, I replace heavy cream with half-and-half. (half the cream and half the milk).Add herbs, sun-dried tomatoes, and chicken stock to add more depth of flavor. Use fresh spinach instead of frozen to control the amount of liquid in the sauce.The resulting sauce is perfect to coat pasta and has amazing flavor of spinach. Every bite just melts in mouth.I highly recommend trying the recipe. Needs only 15 minutes of prep. Cut the dinner time in half by making ahead sauce up-to a week in advance. Cook chicken in advance or use rotisserie/grilled chicken. On weeknights, cook fresh bowtie pasta, heat sauce, add chicken. Wallah! Dinner is ready to devour!I words of Ina Garten, "How easy was that?!" So, let's make some Chicken Florentine Pasta tonight!CREAMY CHICKEN FLORENTINE SAUCE Florentine (in food context) means food served on bed of spinach. The signature Florentine Spinach Sauce was my inspiration to make this creamy chicken Florentine Pasta. Like I mentioned, to lighten-up the sauce, I replaced the heavy cream in sauce with half and half i.e. part heavy cream and part milk. This also makes sauce right consistency to work with pasta.For lite homey summer dinner flavor, I flavored the sauce with sun-dried tomatoes, herbs and chicken stock. A subtle tang of sun-dried tomatoes helps cut the richness and make sauce extra-special. You will love the flavors. Tip: If you don't have sun-dried tomatoes, use zest of a lemon. You can also fold in fresh cherry tomatoes in the sauce. FROZEN VS FRESH SPINACH?Any day, I will choose fresh spinach over frozen. Simply because I always have fresh spinach in refrigerator as we love using it as base for summer salads. Specially for Florentine sauce, fresh spinach is better than frozen. Frozen thawed spinach still holds lot of water and is not that easy to squeeze. No mater what, it will retain some water. This water can dilute the sauce or bland the flavor for sure. In Florentine sauce, spinach is the star. So, to control the amount of liquid in sauce, I used fresh spinach. I cook fresh spinach with pinch of salt and a tsp oil in skillet until it is wilted. Then let it drain while I prepare the rest of sauce. This helps to make much silky and never-watery. Let me summarize why should you try this Chicken Pasta tonight!Easy to prepare with only 15 minutes of prep.Creamy yet lite sauce. Perfect for summer dinner.Delicious and versatile Florentine Sauce loaded with spinach flavor. Make once use multiple ways. Make Florentine Pasta, Florentine Pizza or serve as dip with Garlic Bread.This recipe is a true example of make-it-your-own Pasta Dinner. Use any kind of protein: fresh cooked chicken, rotisserie or grilled, shrimp, or even skip chicken and add some broccoli, cherry tomatoes, and red bell peppers for vegetarian florentine pasta dinner.MORE CHICKEN AND PASTA DINNER RECIPES:If your family is Chicken and Pasta dinner fan like ours? I have few more delicious recipes to try:Chicken Bellagio with Creamy Sauce PastaChicken Paprikash with PastaThai Curry Chicken NoodlesParmesan Chicken CapreseCajun Chicken PastaChicken Tequila FettuccineChipotle Chicken Cream Sauce PastaTry something different for dinner tonight. I have made nostalgic buffet-favorite Chicken Florentine easy to prepare at home as complete meal. Pasta with flavorful saucy Chicken Florentine. Drop a message and share with me your favorite Chicken and Pasta Dinner?Happy Cooking!
Provided by Savita
Categories Pasta Main Course
Time 35m
Number Of Ingredients 13
Steps:
- To cook pasta, bring pot of water to rolling boil. Season with salt. Cook pasta for 10-12 minutes or until just al-dente. Once cooked, drained. Set aside.
- Heat a large deep saute pan on medium heat. Add 2 teaspoon oil, and fresh spinach with generous pinch of salt. Work in 1-2 batches to saute fresh spinach until it is wilted. Transfer to a plate lined with paper towel to drain. Set aside.
- To cook chicken, wipe the skillet clean. Add 1 tbsp of oil and 1 tbsp of sun-dried tomato oil. Heat on medium heat. Season chicken thighs with generous sprinkle of salt and good coat of black pepper. Place in hot skillet. Cook each side until nice crust develops and chicken is cooked through. Take out in a plate and set aside. (See Note 2)
- To make florentine sauce, add remaining oil to pan. (No need to clean pan again) Add chopped onion. Saute until onions are soft (2 minutes) Add garlic, chopped sun-dried tomatoes with dried oregano. Saute for 1 minute. Don't let garlic burn. Add half-half (milk-cream) and chicken stock. Bring to boil, and simmer until sauce thickens. (3-4 minutes) Mix shredded cheese and chopped drained spinach. Stir to distribute quickly.
- To assemble and serve, taste and season the sauce with salt and black pepper. Add drained pasta. Coat in the sauce. Mix in chicken or serve on the side. Garnish with fresh chopped parsley. Serve and enjoy.
CHICKEN FLORENTINE WITH BOWTIE PASTA
Make and share this Chicken Florentine With Bowtie Pasta recipe from Food.com.
Provided by cstsmiles
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.
- Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.
- Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.
Nutrition Facts : Calories 323.9, Fat 10.7, SaturatedFat 3.9, Cholesterol 64.5, Sodium 265.4, Carbohydrate 43.7, Fiber 2.6, Sugar 2.2, Protein 13.4
CENCI--ITALIAN BOW TIES
Florentine Love Knot Cookies :There are many regional variations of these sweet fried confections. The best-known Carnival pastries are Cenci (the word means rags), whose many aliases include Frappe, Chiacchere (gossips), Lattughe (lettuce leaves) and Nastrini (ribbons), while they are also called the more poetic "Lover's Knots." They are very pretty when carefully made.. To make a batch you'll need:
Provided by Phil Franco
Categories Healthy
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Make a fairly stiff dough with these ingredients, kneading it thoroughly, and adding more flour if it comes out too soft. Flour it and let it rest, covered, for about an hour.
- Then roll it out into an eighth-of-an-inch-thick sheet, and use a serrated pastry wheel to cut it into strips 4 inches long and two and one half inches wide. Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them,
- Fry them in hot oil or lard, and dust them with confectioners sugar when they're cool. This recipe is sufficient to make a platterful. Should the dough have formed a crust while it sat, knead it again before you roll it out.
- My Mom also drizzles honey before the confectioners sugar.
Nutrition Facts : Calories 339.4, Fat 8.8, SaturatedFat 4.5, Cholesterol 121, Sodium 166.6, Carbohydrate 52.3, Fiber 1.5, Sugar 10.3, Protein 8.9
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