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.
- FOR 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)
- FOR SAUCE
- 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
- Cook pasta according to package directions - set aside.
- 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.
- 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.
- In the same pan, add the butter, flour and garlic - whisk for about 2 minutes.
- Slowly whisk in the chicken broth. Then slowly whisk in the milk. Bring mixture to a simmer and whisk for about 2 minutes.
- Add in your spinach and stir until wilted - about a minute. Add salt and pepper to taste.
- Add mushrooms, green onions, sliced chicken, and drained pasta - stir well to combine.
- Top with fresh Parmesan and serve. Enjoy!
**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