One-Pot Creamy Chicken Florentine
This dreamy one-pot chicken and pasta dish is easy to make, and a comforting meal the whole family can indulge in. Velvety cream and sharp Parmesan cheese come together to give every bite a rich texture while the umami goodness of mushrooms lends it earthy depth. Best of all, it can be easily adapted to your liking—swap in broccoli instead of spinach or add in onion if you want. A simple supper you can make the way you like it, yes please.
4 chicken breasts
1 Tbsp Glasses & Grapes Butter EVOO
1 Tbsp Glasses & Grapes Fresh Garlic EVOO
1/2 cup of sliced, fresh mushrooms
1 Tbsp of Porcini Umami Rub - available at Glasses & Grapes
2 cups of chicken broth
1-1/2 cups of whole milk or 15% cooking cream
1 package of Penne pasta
2 cups fresh baby spinach
1/4 cup of freshly grated Parmesan cheese, plus more for garnish
Season chicken with salt and pepper on both sides. In a large, straight-sided skillet over medium high heat add the Butter EVOO and cook the chicken until golden brown and cooked through (note: letting the water evaporate is important). Remove chicken, cover.
Add the Roasted Garlic EVOO and mushrooms, sautée until tender.
Add the Porcini Rub and bloom for a few seconds.
Slowly add the chicken broth and milk, and whisk until well blended.
Add the pasta 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. Slice chicken and serve on top
Garnish with more parmesan cheese.