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Chicken Florentine Pasta Recipe

Chicken Florentine Pasta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 51-60 of 71

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  • on February 05, 2013

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    Great recipe! It did take me longer than 16 minutes to make. Made as directed but used 1/2 pound of chicken thighs. I can see using this as a base for trying other recipes. Nice easy dinner the hubby and small kids liked!

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  • on February 05, 2013

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    Absolutely delicious. My husband and I enjoyed it. Will definitely make again. Also made Ree's
    ,Iny's prune cake with buttermilk icing which was out of this world. So moist and flavorful. She is one of my favorite foodnetwork stars.

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  • on February 05, 2013

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    I made this recipe tonight and it is the best. It is a hole meal in one dish and fast, I don't use wine much but I did this time and it was amazing. I will put this in my favorite best recipies. Just started watching The Pioneer Woman show. I love the way you cook its simple and easy recipies. Tomorrow I will make the Beef and Snow Peas. Thank you so much for the recipe.

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  • on February 05, 2013

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    I would have given this recipe a 10 if they had let me. Usually I don't like food cooked with wine, but OMG this recipe is AWESOME! My whole family loved it, and hubby went back for seconds. And if you have everything prepared (cut up etc ahead of time it is a quick and easy meal to make. We had it with my husbands sauteed apples as a side dish and it was a fabulous meal. I will definitely be using more of Ree's recipes.

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  • on February 04, 2013

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    Found this recipe when scrolling through the TV shows thought it was easy enough for me. Made it tonight but I think it needed a little zip of something. Next time I make it I will add the 3/4 c dry white wine to see the difference. Also, had to use my dutch oven to combine all the ingredients. My skillet was over flowing with the 4 chicken breasts.

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  • on February 04, 2013

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    My family loved this recipe. Added mushrooms too. This is a nice and easy night meal.

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  • on February 04, 2013

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    I saw this show on Saturday and went to print it right afterwards. When I saw that the ingredients listed 4 whole breasts, I knew something wasn't right, so I watched the repeat today, Monday. The chicken that I saw on the show was 1 whole breast or 2 breast halves, but she said 4 chicken breasts! I think 4 whole breasts (which would equal 8 halves would be too much, and maybe that's why some reviewers were wondering about the pan size. Probably 1 whole breast (2 halves would be enough, which is what I'll try initially. I'm sure you could adjust it - add more chicken, then more seasonings. I also wish that you could post a comment without a rating - especially if you have a question, so I went with '3' - middle of the road.

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  • on February 04, 2013

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    i have made this twice and just love it. it takes only 15 min and its on the table. i used barilla white fiber mini pasta, takes only four min to cook.i like the freshness of the cherry tomatoes. who doesn't love garlic, chicken and cheese.

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  • on February 04, 2013

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    I fixed this last night and I agree with soapbubbles about the pan size. I cooked the meat in 4 batches in my large cast iron pan but ended up having to use a large soup pot to mix it all up. I think the pasta (I used whole wheat was a little bland as well and needed something - maybe some more salt. I had some chard and used that with some spinach. Served with rolls with rosemary butter brushed on top. Good, but next time I will halve the recipe.

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  • on February 03, 2013

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    I made this tonight and while I thought it was good, I would love to know what size pan Ree used. I used a large cast iron skillet and had a huge mess on my hands when I had to scramble for a larger bowl. Will definitely half the recipe next time

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