Chicken Florentine Pasta
Chicken Florentine Pasta in a light creamy sauce (it actually doesn't have any cream in it at all!). The spinach in this pasta is vibrant, healthy and tasty. This pasta also reheats really well - creamy as ever!
Foto: Natasha's Kitchen
Ingredients
- 8 oz linguine pasta (cooked to package instructions)
- Olive oil to sauté
- 2 small/medium boneless skinless chicken breasts
- 1/2 lb button mushrooms (white or brown)
- 1 bunch green onion ((1 cup chopped) (green and white parts))
- 2 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 -3 garlic cloves (pressed)
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- 4 cups fresh baby spinach (loosely packed)
- Freshly grated parmesan to serve
Steps
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Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
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Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
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In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
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In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
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Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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