Month: April 2017 (page 1 of 2)

Chicken Florentine Pasta

I’m so sorry that I’ve been MIA over the past week. It’s certainly been a whirlwind of a week, for sure!

We had a funeral and graveside service for my husband’s Grandfather. Then Easter, and now the kids are on Spring Break, so I definitely have my hands full. On top of all that, I have had a jam-packed schedule of essential oil classes and meetings, that I haven’t hardly been able to just stop and breathe… until today. Sort of. 

Okay, okay, I’ll confess. I may have built a tent in the living room on this rainy day, and set the kiddos up with a movie. Maybe. 😉 

With all of the family gatherings, we’ve eaten out a lot lately.

And you know what? I have started missing my time in the kitchen. So I wanted to try a new recipe, to sort of mix things up a bit. 

Little Miss T ate a few bites and claimed it was , “so so yummy, pasta”…but then when she saw her big brothers refuse to try it, decided she no longer wanted anymore. Sigh. Such is life. 

At least Mountain Man enjoyed it. 

I found this recipe on…wait for it…


You’re shocked, I know. 

But really, when my brain just can’t and won’t function, Pinterest is my lifesaver when it comes to recipe inspiration. 

Chicken Florentine Pasta

Chicken Florentine Pasta


  • .
  • 8 oz pasta of choice, cooked according to package directions
  • 2 boneless, skinless chicken breasts (approx. 1lb)
  • Olive oil (for sauté)
  • 1 cup chopped green onion
  • 1/2 pound button mushrooms (sliced)
  • .
  • .
  • .
  • 2 Tbs butter
  • 3 Tbs whole wheat flour
  • 3-4 garlic cloves - pressed
  • 1 cup chicken broth
  • 1 cup whole milk
  • salt and pepper to taste
  • 4 cups of fresh baby spinach
  • Freshly grated Parmesan as topping to serve


  1. Cook pasta according to package directions - set aside.
  2. Heat 2 Tbls olive oil in skillet over medium heat. Season chicken with salt and pepper and sauté 5 minutes on each side, or until cooked through. Remove chicken from pan and set aside for about 10 minutes. Slice against the grain in small slices.
  3. In the same pan, add a little extra olive oil if needed and sauté the green onions and mushrooms - about 5 minutes. Remove from pan and set aside.
  4. In the same pan, add the butter, flour and garlic - whisk for about 2 minutes.
  5. Slowly whisk in the chicken broth. Then slowly whisk in the milk. Bring mixture to a simmer and whisk for about 2 minutes.
  6. Add in your spinach and stir until wilted - about a minute. Add salt and pepper to taste.
  7. Add mushrooms, green onions, sliced chicken, and drained pasta - stir well to combine.
  8. Top with fresh Parmesan and serve. Enjoy!
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**I will say that this reheated quite nicely, and was still as creamy as ever. 

Did you try this recipe? I’d love to hear how it turned out for you and if you made any helpful adjustments! 

Recipe adapted and inspired by Natasha over at Natasha’s Kitchen

Goat Cheese and Figs

The past week has been a whirlwind. 

We buried my husband’s Grandfather on Monday, and the days before were chock-full of amazing family time, with pretty much everyone in my husband’s ginormous family. But with all that family time, and going here and there with little ones, melt downs and temper tantrums (and even a few super embarrassing moments which will not be named in this post, but maybe one day), are sure to happen. In fact, they are inevitable. 

So last night, after things finally settled down, I went to the grocery store. Alone. And it was…glorious

I like going to the store alone, and as sad as this may sound to many of you, it’s like a mini vacation. No children crying, or screaming, or climbing all over me. No begging for food, even though they just finished a huge snack and claim they are starving. If I hear a kid crying, I get to ignore it because I know those cries are not coming from my offspring. 

While perusing the aisles of grocery store, I tend to get lost in my thoughts.

It allows me time to mentally prepare myself for the coming hours, days, and weeks. To organize my thoughts and just stop being “mama, mama, mama, mommy, mommy, mom, mom, mom, mom…..!” for just a hot minute. 

Last night, however, my thoughts ended up drifting towards goat cheese. Can we just take a minute to appreciate how amazing and delicious goat cheese is? 

Thank you. 

I’ve recently been introduced to a few new ways to enjoy this incredible cheese.

Adding it to scrambled eggs is a game changer. If you haven’t tried this, I strongly encourage you to do so. I promise you won’t regret it. 

But twice over the past week, I’ve experienced a new way to enjoy it as a snack. 

Twice a year, our neighborhood has a “road meeting” at our home, where we talk about paving or gravel needs, tree and other shrubbery pruning needs, finances for the road fund, etc. Aren’t you jealous you have to miss out on that? 😉 

Well the most recent meeting was a “potluck” style, and one of our neighbors brought a simple, yet delightful treat of crusty bread with goat cheese and fig jam, spread across it. What?! I love goat cheese and I have only had fig a few times before. But NEVER together. 

Fast forward a week later, and I took the kids to visit my parents for the weekend, before we had to head home for funeral arrangements. Would you know that my mom had set aside the exact same treat for us to enjoy that evening after the kids were in bed? I was like a kid at Christmas, and probably ate way more than necessary. No regrets. 

So last night, as I was nearing the cheese section of our local health food store, I eyed the goat cheese.

After all, I had used all of mine up on the scrambled eggs this past week. Again…no regrets. 

Then their homemade wholewheat (4 ingredient) baguette practically jumped into my shopping cart. Ok…if I must. 😉 

But then I saw a little purple jar emblazoned with the word “FIG” across the front. My mom brain, miraculously connected the dots, and without hesitation, I grabbed it up and added it to my goodies. 


My lunch for the following day has been decided. 

Ok, so maybe you already knew about this ridiculously awesome combo, and if so, congrats. And shame on you for keeping it to yourself. Shame. 

So that’s it. No fancy recipe needed. Just grab (or make) a good baguette, get some GOOD goat cheese and fig spread and have at it! One day, I will attempt to make my own fig spread, and maybe even grow a fig tree…and get a goat. Then I can have this any time my little ol’ Mountain Heart desires. Until then, this will do. 

Enjoy, friends, and happy Tuesday! 

Also…don’t be fooled by the teeny plate of these goodies. I most definitely went back for seconds.



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