Feb 27, 2014

Posted by LeAnn Johnson

~Grilled Chicken Florentine Pasta~

Pasta rocks! If I have to take a meal to someone with a big family or to a potluck I prefer to make a pasta dish. Pasta is easy, quick and close to fail-proof. It's filling so your family or guests should never finish a meal or leave without feeling satisfied or stuffed. This dish I'm going to share with you today looks and tastes impressive but is pretty easy. It can be made with chicken prepared on the grill or chicken cooked in a pan. I have included directions for cooking it in your skillet if you don't use grilled chicken. 
~Grilled Chicken Florentine Pasta~ Chicken and spinach in a rich creamy parmesan cheese sauce with bow tie pasta

Serves 12


4 Chicken breasts  (cut into short strips, chunks or preference)
Olive Oil
3 TB Butter
3 TB Flour
1 cup Whole Milk
2 TB Garlic (minced)
1 cup sliced Mushrooms (optional)
1 medium Onion (chopped) 
10 oz. bag fresh spinach or frozen Spinach (thawed and drained)
16 oz. Bow Tie Pasta (or pasta of your choice)
1 cup Chicken Stock
4 oz. Cream Cheese (softened)
1/4 cup Shredded Parmesan Cheese
1/4 cup Mozzarella Cheese

Preheat Oven to 350 degrees.

Prepare water and follow the directions on the package to cook pasta al dente. 

*For grilled chicken: Season your chicken with salt and pepper to taste and grill. After your chicken has been grilled and cooled off a little, cut into thin strips and set aside. 

*For chicken prepared in a pan: Cut your chicken in strips or chunks. Pour a little olive oil in a large pan on medium high heat and cook your chicken with salt and pepper to taste. Be careful not to overcook your chicken or it will be dry. Once your chicken is done remove it from the pan and set aside. Turn down the heat to medium and melt 2 TB butter. Add garlic and onions. Stir constantly to avoid burning. When onions are almost transparent add the mushrooms. Continue to sauté until done. 

Next add cream cheese and Parmesan cheese and let them begin to melt. Slowly stir in chicken stock and stir until everything is completely melted. Add the chicken until heated fully. (If the sauce is too thick you can add some more milk until desired consistency.)

Lastly, add the spinach and carefully fold it into the sauce.
~Grilled Chicken Florentine Pasta~ chicken and spinach in a creamy rich parmesan sauce with bowtie pasta.

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