One Skillet Creamy Chicken Florentine Pasta
This creamy recipe for chicken Florentine pasta will quickly become a family favorite recipe. On the table in 30 minutes, this decadent pasta recipe is sure to please!
Servings: 6 servings
Ingredients
- 1/2 cup whole toasted almonds
- 1 pound fettuccine
- 3 tablespoons butter
- 1 small sweet onion diced
- 2 cloves garlic mined
- 1/2 pound mushrooms sliced
- 1/4 cup flour
- 1/4 cup chicken stock
- 1 cup milk
- 1 cup heavy cream or half and half
- 1/4 white wine
- 1 teaspoon tarragon
- 2 chicken breasts cubed, about 1 - 1 ½ pounds
- 6 oz fresh baby spinach
- salt and pepper to taste
Instructions
- If almonds aren’t toasted, preheat oven to 325 F. Place almonds on a pan in a single layer and bake for 7-8 minutes, until fragrant and golden brown. Pay attention during the last minutes of cooking as they can burn quickly
- Chop almonds and set aside.
- While the almonds are toasting, cook the fettuccine according to package instructions. When fettuccine is cooked through, drain and set aside.
- Melt butter in a large skillet over medium high heat.
- Add chicken, onion, garlic, and mushrooms and cook until soft, about 5-7 minutes.
- Add wine to chicken, stirring to remove the crusty bits from the bottom of the pan. Allow wine to deglaze for 2-3 minutes.
- In a separate bowl, whisk together flour and broth until smooth.
- Pour into the skillet and stir well.
- Add milk to the skillet and stir until the sauce begins to thicken.
- Add the herbs and spinach and stir carefully.
- Stir pasta into the sauce mixture, sprinkle with almonds and serve.
Nutrition
Serving: 1g | Calories: 523kcal | Carbohydrates: 41g | Protein: 24g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 259mg | Fiber: 4g | Sugar: 9g