AuthorAnitaImagine grabbing a forkful of that creamy-rich pasta... sinking your teeth into those tender, juicy chicken slices drenched in that heavenly sauce… this is the famous Chicken Florentine with spinach.
Cook the pasta according to package directions. Drain, rinse under cold water (to stop it from cooking any further) and set aside. Re-boil the kettle.
Heat the butter in a skillet over medium-high heat. Add the chicken and sprinkle with the seasoning and the cayenne pepper. Saute until the chicken is cooked through.
Finely dice the garlic cloves.
Drain the oil from the sun-dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and saute for a few minutes, until fragrant. You will probably still get some of the oil from the sun-dried tomatoes – that’s okay.
Dissolve the stock cube in 100ml of boiling water. This is your chicken stock.
Add the crème fraîche, chicken stock, and mozzarella to the pan. Stir until the sauce is smooth and bubbly and the cheese is melted. It should start to thicken up slightly.
Roughly chop the spinach and stir it into the sauce along with the cooked pasta – the spinach will start to cook down almost immediately. If needed, add extra water or broth or milk to the sauce to thin it out, or add more cheese to thicken slightly. Be sure to stir for a full 4-5 minutes.
Enjoy!
Ingredients
Directions
Cook the pasta according to package directions. Drain, rinse under cold water (to stop it from cooking any further) and set aside. Re-boil the kettle.
Heat the butter in a skillet over medium-high heat. Add the chicken and sprinkle with the seasoning and the cayenne pepper. Saute until the chicken is cooked through.
Finely dice the garlic cloves.
Drain the oil from the sun-dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and saute for a few minutes, until fragrant. You will probably still get some of the oil from the sun-dried tomatoes – that’s okay.
Dissolve the stock cube in 100ml of boiling water. This is your chicken stock.
Add the crème fraîche, chicken stock, and mozzarella to the pan. Stir until the sauce is smooth and bubbly and the cheese is melted. It should start to thicken up slightly.
Roughly chop the spinach and stir it into the sauce along with the cooked pasta – the spinach will start to cook down almost immediately. If needed, add extra water or broth or milk to the sauce to thin it out, or add more cheese to thicken slightly. Be sure to stir for a full 4-5 minutes.
Enjoy!