Chicken Florentine is the perfect weeknight pasta dish for you and your family. It is very creamy and has great accents of mushroom and spinach!
I have to say this is a first for me. Blogging at 12:24am on a Wednesday. Ordinarily I would be sound asleep but here I am wide awake and bored. Today my day was packed full of recipe testing and photographing. My boyfriend recently gifted me a professional camera so I have been taking a lot of time to get used to the settings and composition. I love this new camera but it takes me forever to photograph my food! That’s alright though, practice makes perfect!
Anyways, after running around all day I was exhausted by about 7:30pm. It was all I could do to keep my eyes open! But I insisted I had to stay awake to at least watch the Real Housewives of Beverly Hills at 9. (Side note, does anyone else watch that?) It must be nice to be these women to pick up randomly and take off to Amsterdam in a private plane…
So of course, after that I was WIDE AWAKE. This always happens to me where I am insanely tired when it’s too early to go to bed but then I catch a second wind at like 10pm. So here I am now!
Then I figured, I might as well make myself useful. What better time than to start putting together my blog post for today on Chicken Florentine!
This recipe is super delicious. The sauce is nice and creamy on the slightly thicker noodles. The mushrooms and the spinach add a nice freshness to the dish as well as bring in some good nutrition. Plus, it’s fairly easy to put together. A win-win!
Try this recipe out soon and look for a perfect side dish to come later this week =)
Now maybe I’ll try that sleep thing again…
Prep time 50 minutes, Serves 4
- Cooking spray
- 1 head of garlic, peeled and minced
- 1/2 tsp salt, plus more for sprinkling
- 1 box linguine noodles
- 2 tbs olive oil
- 1 and 1/2 lbs chicken, cut into bite size pieces
- 1 8oz container portobello mushrooms, sliced
- 1 cup reduced sodium chicken broth
- 1 and 1/2 cups half and half
- 2/3 cup shredded parmesean cheese
- 1/4 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 3 tsp cornstarch
- 2-3 cups fresh spinach leaves
- Parsley, to garnish
- Preheat oven to 350F.
- Grease a small oven safe dish with cooking spray. Place minced garlic in dish and sprinkle with about 1/8 tsp salt. Place in oven and bake 20 minutes until garlic begins to brown, stirring occasionally.
- Meanwhile in a large pot cook linguine according to package directions. Set aside.
- While the pasta is boiling and garlic is cooking, prepare the sauce. In a large saucepan over medium heat, pour in olive oil. Add sliced chicken to pan and cook until chicken is white throughout, about 5 minutes. Remove chicken from pan and set aside.
- Reduced heat to medium-low and add portobello mushrooms to the pot. Cook mushrooms until beginning to brown, approximately 3 minutes.
- Add chicken broth, half and half, cheese, 1/2 tsp salt, black pepper and red pepper flakes to the pot. Bring to a simmer.
- In a small bowl, combine 3 tsp cornstarch with 4 tsp water. Mix well and add to the sauce. Simmer the sauce until slightly thickened.
- Once thickened, add the cooked garlic and cooked chicken to the sauce. Reduce heat and allow to simmer until chicken is heated through.
- Just before serving, add spinach leaves to pot. Cook until leaves have wilted.
- Toss completed sauce with reserved linguine and garnish with parsley. Serve immediately.
1. Sauce too thin for your liking? Add in more cornstarch. The cornstarch allows the sauce to thicken so it sticks to the noodles better.
2. If you are finding that your spinach is not wilting, put a lid over the saucepan. The steam will help the leaves wilt more quickly.