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Chicken Florentine
Chicken and Pasta Dish |
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4-6 boneless chicken breasts cubed
1 pkg. frozen spinach, thawed & well drained
2 cans of peitete diced tomatoes with garlic and basil, drained
2-3 tsps. corn starch
1 med. red onion diced
6-8 cloves of garlic minced
1 stick of butter
2 cans of good chicken broth
1 tsp of dried basil
1/2 cup mozzerella cheese, shredded (optional)
1 lb. linguine noodles
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In a seperate pot, boil water, add salt once water has boiled, add noodles cook for 10 mintues, drain and drizzle olive oil on top and mix.
Start out by browning chicken in olive oil, and drain.
In a large pot melt butter add onions and garlic simmer until soft. Add chicken broth, basil and cornstarch bring to a slow boil and then turn the burner down and simmer for 7 minutes. Add chicken,tomatoes and spinach and let simmer for all of the flavors to come together, roughly 30 to 45 minutes. 15 minutes before serving add mozzerella
cheese. Serve over linguine.
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Preparation Time: 25 min. |
Serves: 4-8 |
| Recipe Origin: United States |
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Submitted by: |
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Heather from Pennsylvania
Pennsylvania
United States |
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| This recipe has been viewed 4964 times. |
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