Chicken Florentine Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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!
Ingredients for Chicken Florentine Pasta:
- 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)
Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
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.
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.
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.
Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.