Pasta Florentine with Grilled Chicken

Step 2

Prepare your grill for high heat. In a small bowl, whisk the mustard with 2 tablespoons of the olive oil. Brush the chicken on both sides with this mixture; season with salt and pepper.

Step 3

Grill the chicken until well charred and cooked through, turning as needed, 10 to 12 minutes. Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice very thinly.

Step 4

Bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the package. Drain well.

Step 5

In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

Step 6

Add the wine to the pan and bring to a simmer. Simmer until the mixture is reduced by half. Stir in the heavy cream and the cheese; season with salt and pepper.

Step 7

Add the pasta to the pan and toss well to coat in the sauce. Add the chicken and spinach. Toss until the spinach is slightly wilted. Serve immediately.