One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!
It’s that time of the year when it starts to cool down and sickness hits. We have had a stomach bug in our house and it is getting passed around. Even I caught a glimpse of it and it is hard when mom gets sick! I am supposed to take care of all of these sickies. We are finally getting over it and starting to get back into the swing of things.
Can I just get a hallelujah for one pot meals? They have saved me this week and this one is ready in under 30 minutes and one of the most delicious meals you will ever make!
One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!
INGREDIENTS
- 1 pound boneless skinless chicken breasts, cut into one inch pieces
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- ¼ cup sun dried tomatoes
- 4 ounce small mushrooms, sliced
- 1 tablespoon flour
- 2 cups chicken broth
- 1½ cup half and half
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 8 ounces linguine, broken in half
- ¼ cup grated parmesan cheese
- 2 cups fresh baby spinach
INSTRUCTIONS
- In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
- Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
- Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
NOTES
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Recipe Source:therecipecritic.com
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