Florentine Pasta Toss Recipes

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.

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.

Steps:

• Combine dressing ingredients in a small bowl and stir to mix.
• Toss together with pasta, chicken and spinach.
• Allow to rest for at least two hours before service.

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.

Steps:

• Cook pasta according to package directions. Drain in colander and return to stockpot.
• Add spinach. Cover and keep warm.
• Heat oil over medium heat until hot. Add pressed garlic, bell pepper and onion. Cook and stir 2-3 minutes or until vegetables are crisp-tender.
• Transfer vegetables to stockpot. Add alfredo sauce to pasta mixture and mix well. Grate parmesan cheese over pasta and mix well.
• Spoon onto platter and garnish with additional parmesan cheese and black pepper, if desired. Serve immediately.
• Notes:
• For a heartier main dish, 2 cups diced cooked chicken can be added to the pasta mixture.