GMA: Ree Drummond Chicken Florentine Pasta Recipe & Olive Cheese Bread

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Good Morning America: The Pioneer Woman’s Chicken Florentine Pasta & Olive Cheese Bread

Ree Drummond, whom many know as The Pioneer Woman through her blog, was a city girl who took in the country life through time on a ranch with her family. Today, she showed us her chicken florentine pasta recipe and her olive cheese bread recipe. These types of recipes are apparently a hit, because Drummond’s Food Network TV series, Pioneer Woman, is in its fifth season.

GMA: Chicken Florentine Pasta Recipe Ingredients

GMA: Ree Drummond Chicken Florentine Pasta Recipe & Olive Cheese Bread

Ree Drummond showed us her country twist on chicken florentine pasta.

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Ree Drummond said that this recipe is a country twist on an old pasta favorite of hers. She said that this recipe doesn’t go over too well with her husband and boys, so it might be a good idea for a mother/daughter night!

  • 8 ounces penne
  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 half stick (4 tbsp.) Butter with Olive Oil & Sea Salt
  • 1/2 red onion, thinly sliced (about 1 ½ cups)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 3/4 cups dry white wine
  • 3/4 cups low-sodium broth, more if needed
  • 1 (6-ounce) bag baby spinach
  • 1 cup red grape tomatoes, halved lengthwise
  • 1 cup yellow grape tomatoes, halved lengthwise
  • 1/2 cup crumbled feta cheese
  • 4 ounces Parmesan cheese, shaved

Good Morning America: Chicken Florentine Pasta Directions

  1. Cook pasta according to package directions in lightly salted water.
  2. Drain and set aside.
  3. Cut chicken breasts into chunks (about 1″ pieces) and sprinkle on salt and pepper.
  4. Melt Butter with Olive Oil & Sea Salt in a large skillet over medium heat.
  5. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side.
  6. Ree cooks her chicken in an iron skillet.
  7. Turn the chicken and brown on the other side.
  8. Cook until done, then remove chicken from the skillet.
  9. Add the red onion and the garlic and stir to cook, about 1 1/2 minutes.
  10. Pour in wine and broth, stirring to deglaze the pan.
  11. Allow the liquid to bubble up, then continue cooking it until it’s reduced by at least half.
  12. Turn off the heat.
  13. Add spinach, tomatoes, chicken, and cooked pasta to the skillet.
  14. Toss to combine; the spinach will wilt as you toss everything.
  15. At the end, toss in the feta and the Parmesan.
  16. Serve with extra Parmesan shavings.

GMA: Olive Cheese Bread Recipe Ingredients

  • 1 loaf French Bread
  • 6 ounces, weight Pimiento-stuffed Green Olives
  • 6 ounces, weight Black Olives
  • 2 stalks Green Onions (scallions)
  • 1 stick Butter, Room Temperature
  • 1/2 cup Mayonnaise
  • 3/4 pounds Monterey Jack Cheese, Grated

Good Morning America: Olive Cheese Bread Directions

  1. Roughly chop both black olives and pimiento-stuffed green olives.
  2. Slice green onions into thin pieces.
  3. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl.
  4. Stir together until thoroughly combined.
  5. Spread mixture onto French bread that has been sliced lengthwise.
  6. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
  7. Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

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