Chicken Florentine Pasta
A delicious chicken pasta dinner recipe.
Servings: 4
Calories: 262kcal
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter for browning
- ¼ cup chopped onions
- 1 clove garlic, crushed
- 1 cup mushrooms
- 8 oz pasta
- 1 bag spinach leaves (about 3 ½ cups)
- 2 tomatoes, chopped
- 3 tablespoons butter (for sauce)
- 3 tablespoons flour
- 1 teaspoon salt
- ½ cup half and half
- 2 tablespoons Bread Crumbs
- ¾ cup Mozerella Cheese
Instructions
- Preheat oven to 350°
- Cut chicken into 1" pieces.
- Cook chicken breasts in a skillet in 1 tablespoon of butter over medium heat. Cook 6 to 8 minutes, until light brown and set aside in a casserole dish.
- Cook and drain pasta as directed on package while chicken is cooking and drain. Place in a bowl and set aside.
- Saute onions, mushrooms and garlic in skillet with 1 tablespoon butter for 3-4 minutes until mushrooms are browned. Add mushrooms to the casserole dish.
- Saute spinach over medium-low in the same skillet for about one minute and add to casserole dish. Add another teaspoon of butter to skillet if needed.
- Add chopped tomatoes to the casserole.
- In a small sauce pan, melt remaining 3 tablespoons butter over low heat.
- Add flour to butter and whisk.
- Add half and half to flour mixture and continue to whisk.
- Cook about 1 -2 minutes or until thickened. If the sauce is too thin, add a little more flour.
- Add the Mozzarella cheese and salt to sauce and mix together.
- Pour cheese sauce into cooked pasta and stir. Then add pasta and sauce into the casserole dish.
- Sprinkle with bread crumbs and bake 10-15 minutes.
Nutrition
Calories: 262kcal | Carbohydrates: 21g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1354mg | Potassium: 1124mg | Fiber: 4g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 4mg