Penne Florentine Recipes | Ruffino Italian Wines

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Penne Florentine

Penne Florentine

Pair with Ruffino Lumina Pinot Grigio
Where to Buy
Instructions

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

Method

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.