Tag: spinach (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

Simple & Tangy Pasta Salad

I have come to really love pasta salad. 

It’s easy to throw together (less than 15 minutes from ingredients to belly), healthy and delicious. Plus, it’s the perfect side dish to keep on hand, to add to pretty much any meal…or to eat as a tasty mid-day snack!

Sadly, this is one thing that no one else in my house will eat (yet). But that just means more for me! 😉

I realize many of you haven’t gotten your hands on the newest 100 Days of Real Food: Fast and Fabulous cookbook yet. So I feel it’s my duty to share some of those recipes with you all, here. So be on the lookout for more simple and quick meals and side dishes like this, in the future. But you can always follow the affiliate link below and buy a copy for yourself! I promise you won’t regret it! 😉 

I’ll admit that I have never been a huge fan of pasta salad. 

Truly, I have no idea why. But I do know that this recipe is delicious and tangy, and I love it. And I think you will love it, too. 

While you are boiling your pasta, just whisk up the remaining ingredients in a bowl. Drain the pasta and place it in a large bowl with your spinach. Add the mixture and stir well to combine. Eat right away (this actually tastes great when it’s warm), or store in the fridge for up to 5 days. 

Simple & Tangy Pasta Salad

Simple & Tangy Pasta Salad


  • 8 oz whole-grain small pasta of choice (I used rotini, but you can use fusili, mini penne, or macaroni as well!) cooked according to package directions
  • 2 cups baby spinach leaves - shredded
  • 1/3 cup freshley grated parmesan cheese
  • 1/4 cup sour cream
  • 4 tsp lemon juice
  • 3 Tbls extra virgin olive oil
  • 1 garlic - crushed or microplaned
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • ground black pepper to taste


  1. In a large bowl, combine the pasta and spinach - set aside.
  2. In a small/medium bowl add remaining ingredients and whisk until well combined.
  3. Pour mixture over pasta and spinach and stir well to combine.
  4. Serve right away, or refrigerate up to 5 days.
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