Chicken Florentine Pasta – Classic Italian American Food
This one pot meal is a great way to use up leftover chicken.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- 2 cups milk
- 3 tablespoons grated Parmesan or Romano
- 2 cups spinach leaves
- 1 ½ cups diced cooked chicken
- 3 cups cooked pasta
- crushed red pepper to taste (optional)
- salt to taste
- freshly chopped parsley garnish
In a saucepan, cook butter and flour until the butter is melted and raw flour taste is cooked out. This is called a roux. Cook the roux until it is golden brown.
Add cream and milk. Simmer for 5 minutes, until thickened.
Add cheese and cook for 1 more minutes.
Turn off heat and add spinach leaves. They will wilt in a few minutes.
Add chicken, pasta and crushed red pepper. Stir to combine.
Taste and add salt, if needed.
Calories: 703.21kcal | Carbohydrates: 21.93g | Protein: 14.94g | Fat: 62.67g | Saturated Fat: 38.59g | Sodium: 560.49mg | Fiber: 1.16g | Sugar: 4.32g