CHICKEN FLORENTINE PASTA
Chicken Florentine Pasta in a light creamy sauce (it actually doesn't have any cream in it at all!). The spinach in this pasta is vibrant, healthy and tasty. This pasta also reheats really well - creamy as ever!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 14
Steps:
- 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. 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.
- 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.
- 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). 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.
Nutrition Facts : Calories 416 kcal, Carbohydrate 54 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 482 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKEN FLORENTINE MAC AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
- Toss together the Cheddar, fontina and cornstarch in a bowl.
- Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.
GREEK FLORENTINE FETTUCCINE
You can substitute frozen spinach for the fresh spinach, but I think fresh is the best. Also if you like things a bit spicy, try adding 1/4 tsp. cayenne pepper or 1/2 tsp. crushed red pepper. Another recipe from Brenda Walsh. Posted for ZWT 4.
Provided by Enjolinfam
Categories One Dish Meal
Time 45m
Yield 8 1 cup servings
Number Of Ingredients 16
Steps:
- Cook pasta in boiling salted water until tender. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is clear.
- Add remaining ingredients except for spinach, olives and pasta. Simmer for 15-20 minutes.
- Add fresh spinach and cook for an additional 5 minutes.
- Stir in olives and serve over fresh, hot pasta.
Nutrition Facts : Calories 168.2, Fat 4.9, SaturatedFat 0.8, Cholesterol 23.9, Sodium 535.8, Carbohydrate 26.8, Fiber 2.8, Sugar 2.9, Protein 5.5
CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
WEEKNIGHT CHICKEN FLORENTINE PASTA
This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.
Provided by thedailygourmet
Categories Chicken Pasta
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
- Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
- Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
- To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g
ARTICHOKE FLORENTINE PASTA
Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.
Nutrition Facts : Calories 523 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 993mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
FETTUCCINE FLORENTINE
It is unbelievable that this dish is low fat because it is so good! Use as meatless main course or as a side dish.
Provided by Marie
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, stir in flour and salt& pepper.
- Add milk and broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in cheese.
- Add spinach which has been thawed and squeezed to drain.
- Heat through.
- Add to pasta which has been cooked per package directions.
Nutrition Facts : Calories 570.4, Fat 11.2, SaturatedFat 6, Cholesterol 24.4, Sodium 487.1, Carbohydrate 95.5, Fiber 6.7, Sugar 7.2, Protein 22.5
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