Chicken Florentine Pasta

Ingredients

Servings: 4 as a main course 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)

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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.

Instructions

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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).

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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.      Enjoy!

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