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?

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

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

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 through. 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.

Hi, my name is Susan and I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am 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 and 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. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.

Chicken Pasta Florentine

Yield: 4

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.

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

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.
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.
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 sun dried tomatoes. Saute 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 through. Add vegetables and stir.