If you like pasta and you also like chicken Florentine, you are going to love this recipe.
Here’s a one dish meal that is easy to make on those nights when you are in a hurry or just aren’t in the mood to clean 4 million pots. Imagine that! Serve this with a big salad, and call it dinner.
I typically keep all of the ingredients for this dish on hand, so this recipe makes for a good last minute supper provided that the chicken is defrosted or can be defrosted relatively quickly. If you have a gas grill, even better because the chicken will cook in a snap.
Because you will use some chicken broth in the place of milk, the sauce is lower in calories than other cream- or milk-based sauces and the use of grated cheese gives you lots of flavor for the amount used, also a good calorie saver.
Leftovers reheat nicely – yes, I usually overcook, so I know this is true. What can I say? It’s the Italian in me.
Adapted from Cooking Light
creamy chicken florentine pastaPrint Pin Rate
- 2 to 3 boneless chicken breasts , grilled and sliced
- 1 pound spaghetti
- 2 tablespoons oil
- 3 tablespoons all purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/4 teaspoon black pepper
- 1/2 to 1 cup of reserved pasta water
- 3 ounces grated Parmesan cheese (about 3/4 cup)
- 4 cups baby spinach leaves , rinsed and dried
- In a large pot, cook pasta according to package instructions (ensure you salt the water appropriately, about 1 teaspoon per quart of water used)
- In a small saucepan, combine the chicken broth and milk and warm gently but do not boil. Set aside.
- In a large saute pan, heat the oil over medium heat, add the flour and stir to form a roux and cook over medium heat for 1 to 2 minutes. Do not allow the roux to brown.
- Add the black pepper, and broth/milk mixture to the roux and whisk briskly until smooth. Continue heating gently until thickened, then remove from heat and add the Parmesan cheese.
- When pasta is finished cooking, drain and reserve 1 cup of pasta water
- To assemble dish, combine cheese sauce with pasta, spinach, and chicken. Stir to combine and very slowly add small amounts of the reserved pasta water, only if needed, to thin sauce.