I partnered with Pompeian Olive Oil to share this delicious and easy-to-make recipe for One-Pot Chicken Florentine Pasta. As always all opinions are my own.
I’m so excited to share a one-pot meal with you guys today. I’m all for no fuss and delicious tasting dinners in under an hour. That’s what I have for you today, One-Pot Chicken Florentine Pasta. Now that the holiday season is in full swing I’m here to help you share a delicious meal with your family. My friends at Pompeian are helping cherish those family recipes by offering personalized Pompeian bottles, complete with a customizable label and family photo. I love this idea! And as soon as I heard about it I made a label for my bottle of Pompeian Extra Virgin Olive Oil! My husband was super impressed and thought it was pretty cool. I think this is a great idea for gift giving too. You could share your favorite family recipe and give a few items that will help them make your recipe. For this recipe I would package a cast iron pot, colander, decorative flour sack towels, spatula, spoon rest, a box of pasta, and a custom bottle of Pompeian Extra Virgin Olive Oil with personalized label together. The customized olive oil label gives the ultimate unique one-of-a kind personal touch!
I mentioned that I love using Pompeian Olive Oil in my kitchen. In addition to being the first and only extra virgin olive oil to carry the USDA Quality Monitored Seal, Pompeian has a wide family of products including blended oils, vinegars, cooking wines and cooking sprays for all your holiday cooking needs.
Wondering how to make your own (free) custom label? It’s super easy to make your own. Just visit Facebook.com/Pompeian to create your very own personalized bottle of Pompeian Extra Virgin Olive Oil with one of your most cherished family recipes and a family photo.
Fill out your name, ingredients, preparation instructions, and upload a photo! Try not to pick a recipe that is too long. My recipe has a few too many ingredients and didn’t fit on the label, but I mentioned them in the preparation method!
Then it creates the label for you. You save it as a PDF and then go to print!
It’s super easy to print out the label. Just make sure you scale it down to 100% so it will print properly and fit perfectly on to a 24 oz. bottle of Pompeian Extra Virgin Olive Oil.
I cut down the label and I used my sticker machine to make an adhesive back but you can always use tape.
This one-pot chicken florentine pasta is the ideal meal to make during the holidays. I love to make one-pot meals any day of the week, but especially when entertaining. There is nothing I hate more than being stuck in the kitchen doing dishes instead of spending valuable time with my family! Make this a gift basket and find all the products in one place One-Pot Chicken Florentine Gift Package!
For holiday recipe inspiration and to learn about Pompeian’s full collection of products, including America’s number one selling Extra Virgin Olive Oil, Balsamic and Red Wine Vinegar, visit Pompeian.com.
Disclosure: This is a sponsored post written by me on behalf of Pompeian.
One-Pot Chicken Florentine Pasta
- 2 tbsp Pompeian Extra Virgin Olive Oil
- 2 chicken breast
- salt pepper, italian seasoning
- 1 tbsp garlic
- 1 large shallot thinly sliced
- 1/2 cup mushroom sliced
- 1/4 cup white wine
- 3 cups dry bow tie pasta
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 5 plum tomatoes tomatoes diced
- 12 oz fresh spinach
- 1/4 cup grated parmesan cheese
- In a large 5 quart pot, heat olive oil on high. While olive oil is heating, tenderize the chicken until even in size with a meat mallet. Dry the chicken off completely and season on both side with salt, pepper, and italian seasoning (no exact measurement—all preference). Place chicken in pot, reduce heat to medium. Cook on each side for 3 minutes. Until cooked through and golden in color.
- Remove the chicken from the pot. Add the shallot and cook for 30 seconds then add in the garlic, and mushrooms. Cook for 2 minutes then add in the wine. Deglaze pan for 30 seconds. Remove the mushrooms and set to the side (try to keep in as much of the shallots as possible. Add in the dry pasta. Mix in the wine for 30 seconds then add in the chicken broth. Mix well, reduce heat to medium and let cook with lid on for 15 minutes. Mix every few minutes to ensure the pasta doesn’t stick to the bottom of the pan. While the pasta is cooking, slice the chicken.
- Once the pasta is cooked, add in the heavy cream. Mix well and then add in the diced plum tomatoes, mix in the sliced chicken, mushrooms, and spinach. Mix well for about 2 minutes until spinach is wilted. Sprinkle with grated parmesan cheese and serve!