Chicken Florentine

Name: Chicken Florentine
Yield: 8 servings
Cuisine: American
Ingredients: 1 Lb boneless, skinless, chicken thighs - cut into 1 inch cubes; 1 cup mushrooms, thinly sliced; 2 cloves garlic, minced; 2 tbsp olive oil; 3 tbsp flour; 1 cup heavy cream; 1 cup chicken broth; 4 oz parmesan cheese, grated; 12 oz spinach; 1 can diced tomatoes, drained; 1 box bowtie pasta

John A. Moss II @Elektrik78

Newport News, Virginia

Chicken Florentine

John A. Moss II @Elektrik78

Newport News, Virginia

Saved

Ingredients

8 servings

1 Lbboneless, skinless, chicken thighs - cut into 1 inch cubes
1 cupmushrooms, thinly sliced
2 clovesgarlic, minced
2 tbspolive oil
3 tbspflour
1 cupheavy cream
1 cupchicken broth
4 ozparmesan cheese, grated
12 ozspinach
1 candiced tomatoes, drained
1 boxbowtie pasta

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Steps

1

Season chicken with salt and pepper. Cook chicken until browned. Add mushrooms and cook until softened. Remove from heat and set aside.
2

In a large skillet, heat olive oil. Whisk in flour and garlic, stirring constantly. Cook until garlic is slightly browned.
3

Cook pasta, drain and set aside.
4

Whisk in heavy cream and broth. Bring to a simmer.
5

Whisk in parmesan cheese. Cook until melted.
6

Stir in spinach. Cook until slightly wilted. Add diced tomatoes and stir to combine.
7

Add chicken, mushrooms, and pasta. Stir to combine.
8

Plate, serve, and enjoy!