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Creamy Chicken Mushroom Florentine

A one-pot meal filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta. MEAL TIP: omit chicken for a vegetarian option.

Prep
Cook
Serves 4people
Ingredients
1
lb boneless skinless chicken breasts, diced
1
tbsp butter
1
tsp olive oil
2
garlic cloves, minced
1/4
cup sun dried tomatoes
4
oz small mushrooms, sliced
1
tbsp flour
2
cups chicken broth
1 1/2
cups half and half
1
tsp salt
1/4
tsp pepper
1/2
tsp garlic powder
8
oz linguine, broken in half
1/4
cup grated parmesan cheese
2
cups fresh baby spinach
Directions
1.
In a large skillet over medium high heat add the butter and cook the chicken until golden brown.
2.
Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender.
3.
Add in the flour and cook for another minute.
4.
Slowly add the chicken broth, half and half, salt, pepper, and garlic powder, and whisk until incorporated.
5.
Add the linguine and bring to a simmer.
6.
Cover and cook for 10-15 minutes or until the pasta is tender.
7.
Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

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