Chicken Florentine Pasta
This chicken Florentine pasta is a creamy dish with spinach, cheese, and juicy pieces of chicken breast. Unlike the traditional “Florentine” dishes, in this recipe I do not use cream nor a Mornay or bechamel sauce and yet this pasta dish is creamy.
Pin Recipe
Facebook
Servings: 2 people
Ingredients
- 8 ounces chicken breast (NOTE 1)
- 1/2 tablespoon all-purpose flour
- salt & pepper
- 1 tablespoon olive oil
- 4 ounces pasta
- 1/4 cup chicken stock
- 1/4 cup white wine
- 4 cups spinach coarsely chopped
- 1/8 teaspoon nutmeg
- 1/2 cup Parmigiano Reggiano cheese grated
- salt & pepper
Instructions
- Cook the pasta according to the direction on the packaging. When done, drain and set aside.
- Cut the chicken breast in bite-size pieces. In a plate, combine flour, salt and pepper, add the chicken pieces and toss to coat.
- Heat olive oil in a skillet over medium high heat and add the chicken and saute for a few minutes. Take the chicken out of the skillet and keep warm. (NOTE 2)
- Add broth, white wine and nutmeg and bring to a simmer for about 2 minutes. The sauce will thicken a little. (NOTE 3)
- Add the pasta, spinach and cheese, as well as the chicken. Cook on low heat until spinach is wilted, all ingredients are warm and chicken is done. This is a few minutes.
- Divide over 2 plates and serve.
Notes
- Chicken tenders are a great alternative.
- If you want to add onion and/or garlic, do that before you add the liquid.
- White wine is not a must, you can add more chicken stock if you prefer.
Nutrition
Calories: 556kcal | Carbohydrates: 49g | Protein: 43g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Sodium: 627mg | Fiber: 3g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram