Spinach & Cream Chicken pasta ✨🍃 This was inspired by a request to make a chicken Florentine which somehow became this delicious sauce 🤤
Ingredients
3 chicken breasts
1 tsp garlic powder
1/2 tsp cayenne
1 tsp Montreal chicken
1/2 tsp dried parsley
Salt and pepper
1 tbsp avocado oil
2 tbsp butter
1 small yellow onion
2-3 garlic cloves
1-2 sun dried tomato’s
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp dried parsley
1/2 tsp cayenne
Salt and pepper
2 tsp flour
1.5 cups half n half cream
1 box of spinach
1 ladle pasta water
3-4 tbsp pecorino cheese
Juice 1/2 lemon
Directions
Flatten out chicken breast using a pan or rolling pin so thickness is consistent throughout. Season with the spices listed and sear in a high heat pan on each side for 2-3 minutes. Remove from the pan once the outside has a golden brown colour (the chicken should not be fully cooked (around 120 degrees) as it will continue to cook in the sauce. In the same pan, add 1-2 tbsp oil and cook down onions garlic sun dried tomato for 2-3 mins. Add spices and flour and cook down for 1-2 mins. Add half n half cream, and spinach. Bring to a boil and reduce to a medium simmer for 5-6 minutes or until sauce thickens. Add it pasta water, pecorino cheese and lemon juice to taste. Bring the sauce up to a boil, add the chicken back to the sauce, reduce to a simmer on medium heat for 5 minutes and serve over pasta. Garnish with basil or fresh parsley 🌿
