Delicious Chicken Florentine pasta that hits all the spots and still rooms for your fancy (see the Note in written recipe). Easy recipe. Let's try to achieve the balance between taste, healthiness, cost, and efficiency. It's the way how home-cooking should be. Your taste, your health, your pocket, your time, and your loved ones will appreciate you even more. ---------------------------------------------------- More dinner recipes: https://www.youtube.com/playlist?list=PLmHu_V1g0Z3INsf2nb9GIZTPOOLd3NDEY More dessert recipes: https://www.youtube.com/watch?v=ES6JAo-yBLU&list=PLmHu_V1g0Z3LfbDTGpIslqUs_RadklRky ---------------------------------------------------------- Easiest Healthiest Chicken Florentine Pasta, served as a complete balance meal o Serving: 4 o Time: total: 20 minutes o Calories: 615/serving o Protein: 40g/serving o Equipment: a large non-stick pan, a pasta pot
Ingredients: • 9-10 oz (255-283g) dry farfalle (bow tie) pasta • 1 pound bone-skin-less chicken breast/thighs, cut into thin (1/8-inch) bite-size pieces • ¼ tsp (1.5g) salt + ¼ tsp (0.6.g) ground pepper • 12 oz (57g) spinach, hard stems removed, roughly chopped, use a salad spinner to dry out after washing if possible • 3 to 4 TBS (43-57g) butter • OPTIONAL for serving/garnishing: chopped parsley, grated Parmesan cheese + For the sauce: • ½ cup (120 mL) heavy cream • 1 ¾ cup (415ml) milk (skimmed/2%/full fat) • 2 TBS (16g) flour • 2 tsp (3.2g) garlic powder • 1 tsp (2.4g) onion powder • ½ tsp (3g) salt • ¼ tsp (0.6g) ground pepper • ¼ tsp (0.5g) red pepper flakes (mildly hot), OPTIONAL
Instructions: 1. Start with boiling a pot of salted water to cook the pasta. Cook according to package instruction. 2. Meanwhile, prep the chicken and spinach. Stir sauce ingredients together until flour dissolved, set aside. 3. Preheat a large non-stick pan with butter over medium-high heat until butter is melted. 4. Add sliced chicken; season with ¼ tsp salt and ¼ tsp ground pepper. Stir to coat with butter then spread it out; stir infrequently until mostly opaque. 5. Re-stir the sauce and pour to the pan. Bring to a simmer then reduce heat to low. Simmer until slightly thickened (2-3 minutes). Taste and adjust seasoning if needed. 6. Add spinach and cooked pasta; stir until thickened to your liking then remove from heat. 7. Serve immediately. Sprinkle with grated Parmesan cheese and chopped parsley if desired. Enjoy!
NOTE*: + To upgrade this dish (to better look & flavors but add more time/effort and calories): • Chicken: slice to 4 pieces; pound with meat mallet to even thickness; season with salt and pepper then sear both sides until golden browned and cooked. • Sauce: replace ½ cup (120ml) of milk with heavy cream. Replace garlic and onion powders with fresh ones; mince and dice them then brown with butter before adding the rest of the sauce. + To reheat leftover: add 1 TBS (15ml) milk to keep it moist and creamy.
