How To make Fettucini Florentine
3 c Heavy cream
3 tb Butter
1/4 lb Dried prosciutto
1 1/2 c Chopped spinach
Salt and pepper to taste 1/2 c Parmesan cheese
This is not authentic Florentine, but it sure is good. The recipe comes from Julie Dannenbaum's "Italian, Fast and Fresh." REDUCE CREAM TO 1 1/2 CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream and chopped spinach and cook until thick enough to coat a spoon. Season with salt and pepper and add Parmesan cheese. Makes enough for 1 pound pasta. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)
How To make Fettucini Florentine's Videos
Chicken Florentine Pasta Recipe
Full Recipe -
Ingredients
300 grams dried pasta (I used fusilli pasta but you can choose any pasta of your choice)
1 tablespoon extra virgin olive oil
2 tablespoons butter (salted or unsalted)
2 teaspoons minced garlic
¼ cup chopped onions
300 grams boneless skinless chicken breasts (cut into ½-inch pieces)
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper powder (or to taste)
¼ cup chopped sun-dried tomatoes
1 chicken stock cube (or 1 teaspoon chicken bouillon powder)
2 cups chopped spinach (tightly packed)
½ cup unsweetened heavy cream
200 grams cream cheese (at room temperature)
½ cup shredded mozzarella cheese
Instructions
Cook The Pasta
Bring 4-5 cups of water to a boil over high heat.
Once the water comes to a boil, add 1 tablespoon of salt and pasta and stir gently.
Cook on high heat for 6-7 minutes until the pasta is al dente (just cooked). Do not overcook otherwise the pasta dish will become mushy.
Remove the pot from heat and drain the water (reserving 1 cup for the recipe) and toss the pasta with a teaspoon of oil. Set it aside.
Make The Florentine Pasta
White the pasta is cooking, make the sauce.
Heat oil and butter in a pan over medium heat.
Once the oil is hot, add garlic and onions and sauté for 2 minutes.
Add chicken breast, paprika, oregano, salt, pepper powder, and sun-dried tomatoes and saute for 6-7 minutes.
Add chicken stock cube and ½ cup of water from boiling the pasta and mix until the cube dissolves.
Now add the cooked pasta, spinach, heavy cream, cream cheese, and mozzarella cheese and mix until combined.
Add some more pasta water (or milk) if the pasta looks dry.
Check for salt and pepper and add more if needed. Serve hot.
Notes
You can easily double or triple the recipe as per your requirements.
This recipe can also be made vegetarian easily. Just Replace chicken with veggies like broccoli, zucchini, mushrooms, etc, and chicken stock with veg stock.
If using frozen spinach, thaw it before use and squeeze out as much moisture as you can.
VEGAN FETTUCCINE FLORENTINE | VEGAN TOFU RECIPES ???? ???? | Katie Makes It Vegan
Hey y'all! You remember when I made this a couple videos ago? It's lit! You have to try it and let me know what you think!
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Easy Chicken Florentine Recipe - OrsaraRecipes
Today I will be making an easy Chicken Florentine recipe.
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Low Carb Fettuccine Florentine
Just wanted to share a quick easy recipe that anyone can throw together in 10-15 minutes. Fettuccine Florentine sounds and looks fancy but it’s a collection of keto ingredients that a lot of low carb households should have on hand. Miracle noodles replace traditional pasta and act as a sponge to absorb the rich and creamy sauce. When I meal prep I always cook a pack of thick bacon and a package of Italian sausages to have for meals throughout the week. If you don’t you can slice up the raw bacon and sausage and sauté it in the pan then begin the recipe where the video starts.
Ingredients
1 large Italian sausage (cooked)
1 slice thick cut bacon (cooked)
2 cloves garlic (chopped)
1 tablespoon butter
1 tsp capers
2 tablespoon lemon sparkling water
2 cups baby spinach
1 pack fettuccine miracle noodles
1/4 Tsp Himalayan salt
1/4 Tsp black pepper
1/3 cup heavy cream
2 tablespoon whole milk ricotta
2 tablespoon pecorino Romano
On medium high heat add butter, garlic, sausage and bacon to the pan and cook for about 3 minutes
Add capers and lemon sparkling water to deglaze the pan, then add spinach and miracle noodles. Season with salt & pepper and continue Cooking for about 3 minutes until Spinach is wilted
Pour ⅓ cup of heavy cream into the pan and stir, let cream reduce by half (about 2 minutes) before adding the ricotta cheese
After the sauce has thickened, remove from heat and stir in your pecorino Romano cheese.
Chicken Florentine Pasta
Dinner in an Instant? You bet. No need to cook the pasta separately for this one-pot meal. Put everything into your pressure cooker and you'll have dinner in 6 minutes or so. Recipe here:
Bowties Florentine Recipe - Laura Vitale - Laura in the Kitchen Episode 564
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