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!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
- 2
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.
- 3
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.
- 4
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.
- 5
Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.