Creamy Chicken Mushroom Florentine
I’ve been super hesitant with trying any one pot meals, they just didn’t look appetizing, until I found this one. K ate this so fast, and is actually excited for his home packed food for work each night. It smells amazing, so even before it’s ready your mouth will be watering. You could do so many things with this dish, swap out the veggies for others, add something sweet, like some sort of fruit and maybe some asparagus, etc. Your options are pretty much endless.
Ingredients
1 lb. boneless skinless chicken breasts, pounded thin and cut into one inch pieces
1 Tbsp butter
1 tsp olive oil
2 cloves garlic, minced
1/4 cup sun-dried tomatoes
4 oz small mushrooms, sliced
1 Tbsp flour
2 cups chicken broth
1 1/2 cups half and half
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
8 oz linguine, broken in half
1/4 cup grated parmesan cheese
2 cups fresh baby spinach
red pepper flakes, to taste
Instructions
1
In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
2
Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
3
Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Top with red pepper flakes, to taste. We sprinkle our individual plates, as K and I prefer different spice levels. Serve immediately.
4
Adapted from http://therecipecritic.com/2016/11/one-pot-creamy-chicken-mushroom-florentine/
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