Pair with Whites

Penne Florentine


  • ½ cup golden raisins
  • 1 cup hot water
  • 1 lb penne
  • 2 Tbsp extra-virgin olive oil
  • 1 lb skinless, boneless chicken breasts, cut into bite-size pieces
  • 4 scallions, sliced, whites and greens
  • 4 cups fresh spinach
  • 1 cup chicken broth
  • ¼ tsp nutmeg
  • Salt and pepper
  • 1 cup freshly grated Parmesan cheese
  • Zest of one lemon
  • Toasted pine nuts

  • Rehydrate raisins in water; drain off any remaining water.
  • Cook penne according to package instructions, reserving 1 cup of cooking water.
  • In a skillet, heat olive oil over medium heat.
  • Cook chicken until nearly done.
  • Add scallions, spinach, broth, raisins, nutmeg, salt, and pepper.
  • Cook until scallions are crisp-tender.
  • Toss in pasta, cheese, and lemon zest, adding some pasta cooking water if needed.
  • Serve and garnish with additional cheese and pine nuts.



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