Chicken Pasta Florentine Recipe

Susan is back with another great recipe for us! Chicken Pasta Florentine:

I made up a great recipe the other day.  I was kind of pumped about it because it was pretty light and it tasted even better the second day.  I also actually remembered to take photos (a bonus) so, great, right?

Chicken Pasta Florentine Recipe

Hope you enjoy this one.  It can be a Gluten-Free pasta dish as well, which is great for my daughter.  As you can see, I am a pasta aficionado.  It is just so cheap to make and can be quite healthy.

Chicken Pasta Florentine Recipe

Ingredients:

• 8 chicken tenders
• 1 tablespoon of Canola or Olive Oil
• 1/2 package of Noodles (I used Eggless, high fiber.  You can use whatever kind you like but it would suggest egg noodles or fettuccini…..whole wheat or gluten-free)
• 1 cup of chicken broth
• 1/3 package of spinach
• 1/4 onion
• 3 or 4 medium size button mushrooms
• 6 slices of sundried tomatoes
• 1/4 cup of Parmesan
• Garlic Powder
• Salt and Pepper

Looking for a tasty and creamy Fettuccini Alfredo recipe?

Directions:

• Sautee chicken in 1/2 tablespoon of oil until done….maybe about 8 minutes….4 on each side.  This may take longer and though you don’t want it to be pink, you don’t want it overcooked either.  
• I like this high fiber pasta.  It isn’t whole wheat but the fiber makes it a little better for you.  Cook it according to the package and set aside.
• Remove the chicken from the pan and pour the chicken broth into the pan while the burner is still going.  This will deglaze the pan. 
• Add the spinach to this and cook for about 2 minutes, until the spinach is wilted. 
• Chop the chicken and add it to the water and set this pan aside.
• Chop onions, mushrooms and sundried tomatoes. 
• Sautee these vegetables in 1/2 tablespoon of oil. 
• Sprinkle generously with garlic powder. 
• Set aside.  
• Put the water, chicken and spinach back on the burner and add half of the noodles. 
• Heat throughly. 
• Add vegetables and stir.  

This serves 4 people.  In our case, the two of us ate it two days in a row….and like I said in the beginning, it was great leftover.

Continue to Content

Yield: 4

Chicken Pasta Florentine

Prep Time: 12 minutes

Cook Time: 40 minutes

Total Time: 52 minutes

Hope you enjoy this one.  It can be a Gluten-Free pasta dish as well, which is great for my daughter.  As you can see, I am a pasta aficionado.  It is just so cheap to make and can be quite healthy.

Print

Ingredients

• 8 chicken tenders
• 1 tablespoon of Canola or Olive Oil
• 1/2 package of Noodles—I used Eggless, high fiber. You can use whatever kind you like but it would suggest egg noodles or fettuccine…..whole wheat or gluten-free
• 1 cup of chicken broth
• 1/3 package of spinach
• 1/4 onion
• 3 or 4 medium size button mushrooms
• 6 slices of sun dried tomatoes
• 1/4 cup of Parmesan
• Garlic Powder,
• Salt and Pepper

Instructions

1. Sauté chicken in 1/2 tablespoon of oil until done….maybe about 8 minutes….4 on each side.  This may take longer and though you don’t want it to be pink, you don’t want it overcooked either.  
2. I like high fiber pasta.  It isn’t whole wheat but the fiber makes it a little better for you.  Cook it according to the package and set aside.
3. Remove the chicken from the pan and pour the chicken broth into the pan while the burner is still going.  This will deglaze the pan. 
4. Add the spinach to this and cook for about 2 minutes, until the spinach is wilted. 
5. Chop the chicken and add it to the water and set this pan aside.
6. Chop onions, mushrooms and sun dried tomatoes.  Saute these vegetables in 1/2 tablespoon of oil.  Sprinkle generously with garlic powder.  Set aside.  
7. Put the water, chicken and spinach back on the burner and add half of the noodles.  Heat through.  Add vegetables and stir. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Saute Paddle, 1-Pack, Brown
• 
  Bialetti Oval 5 Quart Pasta Pot with Strainer Lid, Nonstick, 1, Black
• 
  Cuisinart 733-30H Chef's Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover, Silver

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 569Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 52mgSodium 1029mgCarbohydrates 73gFiber 9gSugar 3gProtein 29g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

Did you make this recipe?

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Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.