Chicken and Mushroom Florentine Pasta
Creamy pasta sauce with fresh mushrooms and spinach over chicken and fettuccine.
Servings: 6 servings
Calories: 870kcal
Equipment
Ingredients
- 6 small chicken breasts
- Flour salt and pepper, for dredging
- 1 pound fettuccine cooked according to package directions
- 4 Tablespoons olive oil
- 1/3 cup flour
- 2 Tablespoons butter
- 2 cups chicken stock
- 2 cups cream milk or half and half can be used
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces fresh white mushrooms sliced
- 4 cloves garlic minced
- 1 6 ounce package shredded Gouda cheese
- 2 cups baby spinach leaves
Instructions
- Heat oil in a large skillet. Dredge chicken in flour seasoned with salt and pepper. Place in skillet, cook 5 minutes, flip chicken and cook 5 minutes more. Remove from skillet, set aside.
- Place butter in skillet, melt. Add mushrooms and garlic, cook for about 5 minutes, stirring occasionally.
- Whisk together flour, cream, chicken stock, salt and pepper. Pour over mushrooms, bring to a simmer, cook for 5 minutes. Whisk in cheese. Add chicken back in, cover and simmer for 5-10 minutes.
- Add spinach in, allow to wilt. Toss with prepared fettuccine. Serve and enjoy!
Notes
recipe adapted from shewearsmanyhats.com
Nutrition
Serving: 1g | Calories: 870kcal | Carbohydrates: 54g | Protein: 52g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 743mg | Fiber: 4g | Sugar: 6g