Chicken Florentine Pasta

Creamy Chicken Florentine Pasta

This recipe is a delicious and satisfying combination of tender chicken, creamy sauce, and fresh spinach. It’s perfect for a quick and easy weeknight meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs, cut into strips
• 1 (12-ounce) package fettuccine or penne pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 5 ounces fresh spinach, chopped
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, until al dente (tender but still firm to the bite). Drain the pasta and set aside.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season chicken strips with salt and pepper. Add chicken to the pan and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and set aside.
3. Make the sauce: In the same skillet, add the diced onion and cook for 2-3 minutes, until softened. Add garlic and red pepper flakes (if using) and cook for another minute. Stir in the flour and cook for 1 minute more.
4. Whisk in liquids: Gradually whisk in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 3-4 minutes, or until thickened slightly.
5. Finish the dish: Stir in the Parmesan cheese, spinach, and cooked chicken. Season with salt and pepper to taste. Cook for another 1-2 minutes, or until spinach is wilted and heated through.
6. Serve: Toss the cooked pasta with the creamy chicken and spinach sauce. Serve hot and enjoy!

Tips:

• For a richer flavor, use browned butter instead of olive oil to cook the chicken and vegetables.
• Don’t overcook the spinach. It should just wilt slightly.
• If you don’t have fresh spinach, you can use frozen spinach instead. Thaw and squeeze out any excess moisture before adding it to the sauce.
• Add other vegetables to this dish, such as diced mushrooms, sun-dried tomatoes, or chopped broccoli.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or chicken broth to loosen the sauce if needed.

This Chicken Florentine Pasta is a great way to get a delicious and nutritious meal on the table in no time. With a few simple tips, you can easily customize this recipe to your liking. Enjoy!