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Composition for Chicken Florentine:
- Need 1 Lb for boneless, skinless, chicken thighs - cut into 1 inch cubes
- Prepare 1 cup mushrooms, thinly sliced
- Take 2 cloves for garlic, minced
- Require 2 tbsp - olive oil
- Need 3 tbsp for flour
- Get 1 cup for heavy cream
- Prepare 1 cup of chicken broth
- Give 4 oz for parmesan cheese, grated
- Need 12 oz of spinach
- Give 1 can of diced tomatoes, drained
- Prepare 1 box for bowtie pasta
Chicken Florentine step by step:
- Season chicken with salt and pepper. Cook chicken until browned. Add mushrooms and cook until softened. Remove from heat and set aside.
- In a large skillet, heat olive oil. Whisk in flour and garlic, stirring constantly. Cook until garlic is slightly browned.
- Cook pasta, drain and set aside.
- Whisk in heavy cream and broth. Bring to a simmer.
- Whisk in parmesan cheese. Cook until melted.
- Stir in spinach. Cook until slightly wilted. Add diced tomatoes and stir to combine.
- Add chicken, mushrooms, and pasta. Stir to combine.
- Plate, serve, and enjoy!
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