One Pot Creamy Chicken Mushroom Florentine
This delicious and creamy one-pot dish features tender chicken, fresh spinach, sun-dried tomatoes, and mushrooms, all paired wonderfully with linguine for an easy weeknight dinner.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into one-inch pieces
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes
- 4 ounces mushrooms, sliced
- 1 tablespoon flour
- 2 cups chicken broth
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 8 ounces linguine, broken in half
- 1/4 cup Parmesan cheese, grated
- 2 cups fresh baby spinach Use fresh for the best flavor.
Instructions
Cooking
- In a large skillet over medium-high heat, add the butter and cook the chicken until golden brown and no longer pink.
- Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until they are tender.
- Stir in the flour and cook for another minute.
- Slowly add the chicken broth, half and half, salt, pepper, and garlic powder, whisking until everything is well mixed.
- Add the linguine and bring to a simmer. Cover the skillet and cook for 10-15 minutes, or until the pasta is tender.
- Remove from heat and add the Parmesan cheese and spinach. Stir until the spinach starts to wilt.
- Serve immediately.
Notes
Serve warm with additional grated Parmesan cheese or fresh herbs. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove, adding a bit of chicken broth or half and half to moisten the sauce.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 65gProtein: 40gFat: 25gSaturated Fat: 15gSodium: 900mgFiber: 3gSugar: 4g
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