How To Make One Pot Creamy Chicken Mushroom Florentine
If you have a pot and 20 minutes, then you can definitely make this chicken mushroom florentine. It’s a creamy pasta dish with tomatoes and spinach, too.
Serves:
Ingredients
- 1lbchicken breasts,boneless skinless, cut into 1-in pieces
- 1tbspbutter
- 1tspolive oil
- 2clovesgarlic,minced
- ¼cupsun dried tomatoes
- 4ozsmall mushrooms,sliced
- 1tbspflour
- 2cupschicken broth
- 1½cuphalf and half
- 1tspsalt
- ¼tsppepper
- ½tspgarlic powder
- 8ozlinguine,broken in half
- ¼cupparmesan cheese,grated
- 2cupsfresh baby spinach
Instructions
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In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink.
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Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
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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.
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Cover and cook for 10 to 15 minutes or until the pasta is tender.
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Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
Nutrition
- Calories: 665.58kcal
- Fat: 29.88g
- Saturated Fat: 13.60g
- Trans Fat: 0.24g
- Monounsaturated Fat: 10.43g
- Polyunsaturated Fat: 3.57g
- Carbohydrates: 56.15g
- Fiber: 2.79g
- Sugar: 9.27g
- Protein: 41.98g
- Cholesterol: 123.70mg
- Sodium: 1007.59mg
- Calcium: 248.16mg
- Potassium: 878.27mg
- Iron: 2.65mg
- Vitamin A: 184.95µg
- Vitamin C: 4.85mg
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