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| Pasta Florentino |
| Serves 4 |
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| Ingredients for Pasta Florentino |
2 oz Extra Virgin Olive Oil
1 tsp fresh Garlic, chopped
6 oz grilled Chicken
2 oz sliced Mushrooms
2 oz Roma Tomatoes, diced
4 oz Chicken or Vegetable Stock
2 tbsp Butter
1 tsp Mixed Herbs
2 pinch Salt and Pepper
2 oz fresh Spinach
14 oz cooked Rigatoni Pasta
2 tbsp Feta Cheese
2 tbsp Pesto Bread Crumbs*
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| Ingredients for Pesto Bread Crumbs |
2 tbsp Panko Bread Crumbs
1 tsp of Pesto
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| Method for Pasta Florentino |
• In sauté pan heat oil, add garlic, chicken
and mushrooms.
• Sauté. Add tomatoes, chicken or vegetable stock,
herbs, butter and 2 tbsp feta cheese.
• Season with salt & pepper. Heat pasta in hot
water. Add hot, cooked rigatoni to saute pan.
Add spinach, making sure not to over cook.
Toss to combine.
• Tower in center of a plate. Garnish with 2 tbsp
feta cheese and pesto crumbs. For a touch of
extra color you can garnish with fresh parsley.
Method for Pesto Bread Crumbs
• Combine ingredients. |
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