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.
ITALIAN CANNELLONI RECIPE | Stuffed Pasta with Ricotta and Spinach (Vegetarian)
Italian Cannelloni Recipe | Stuffed Pasta with Ricotta and Spinach (Vegetarian)
20 cannelloni pasta pieces
450 g ricotta
400 g spinach
500 g tomato purée
100 g mozzarella cheese
basil
salt & pepper
Bechamel Sauce:
450 ml milk
35 g butter
35 g flour
1/4 tsp salt
a pinch of nutmeg
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????????RICETTA:
20 cannelloni
450 g ricotta
400 g spinaci
500 g passata di pomodoro
100 g mozzarella
basilico
sale e pepe
Besciamella:
450 ml latte
35 g burro
35 g farina
1/4 tsp sale
noce moscata
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#cannelloni #stuffedpasta #bakedpasta
Baked Rigatoni Florentine - with Savory Garlic Philadelphia Cooking Creme - by Laura Vitale
To get this complete recipe with instructions and measurements, check out my website:
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Easy Chicken Florentine (20 minute meal!) | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2 boneless skinless chicken breasts
salt and pepper
2 tablespoons oil
1 tablespoon salted butter
3 cloves fresh minced garlic
¼ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon flour
½ cup dry white wine (can sub with chicken or vegetable broth)
½ cup chicken broth
½ cup heavy whipping cream
2 cups fresh spinach
2 tablespoons Parmesan cheese
Instructions
Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual). Season with salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken and brown on both sides until golden brown (about 4-5 minutes per side), working in batches if necessary.
Remove chicken to a plate and cover to keep warm.
Add butter to the skillet and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
Stir in flour until no white remains.
Add wine, broth, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if necessary.
Stir in the spinach and Parmesan and return chicken to the pan.
Cover and reduce heat to medium-low and allow to heat through. Chicken is done when it reaches an internal temperature of 165 degrees F.
Rigatoni Fiorentina Creamy Chicken Florentine Pasta
Rigatoni Fiorentina is an incredibly delicious chicken pasta dish that’s just perfect for a weeknight meal. It has the best creamy sauce infused with garlic, basil, white wine, and melt-in-your-mouth golden bits of chicken! Bonus — it’s ready in just 30 minutes!
Full recipe at:
Creamy Tuscan Chicken Pasta Recipe! Easy Pasta Recipe
The BEST Creamy Tuscan Chicken you'll ever make! This recipe uses thinly sliced chicken breast, fresh spinach, flavorful fresh baby tomatoes, all swimming in a delicious creamy sauce. Everything comes together in just 30 minutes!
Tuscan chicken recipe in a skillet with plates on the side.
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