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Chicken florentine pasta
To be completely honest, I can't think of a food I crave more often than Pasta. Like really, I don't know if it's because of the endless possibilities of mixing and matching delicious ingredients or if it's just because anyone can make their favorite homemade pasta at home. Our favorite Spring 2017 pasta is definitely this incredibly creamy Pasta with golden pan fried chicken, homegrown baby spinach, carefully prepared sun - dried tomatoes (which are surprisingly still sweet). Double cream is not heavy at all, the opposite, it gives this dish that delicious creaminess. To top it off we added some freshly squeezed lemon juice. Ah, perfect. Made in less 30 minutes. Simple, delicious, affordable, creamy - just the perfect midweek lunch or dinner.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    2
    people
  • preparation:
    10
    minutes
  • cook:
    15
    minutes

METHOD

  • Sauce

    Cut the chicken breasts into 1cm chunks and season with salt and pepper. Slice the bottom mushrooms, sun-dried tomatoes and garlic into thin slices.

  • Cook

    Heat the olive oil in a pan over high heat. Add the chicken and fry for 5 minutes or until the chicken is golden brown and cooked through. Add the bottom mushroom and sun-dried tomatoes to the pan with the garlic and continue to fry for a few minutes, until fragrant.

  • Cook the pasta

    Cook the pasta according to package directions.

  • Sauce

    Finaly chop thyme and oregano and add to the chicken pan. Lower the heat and add the cream to the pan, stir and remove from the heat.

  • Serve

    Drain the pasta, reserving a cupful of the cooking water. Finely grate in the cheese, stir and toss well, adding the most of the reserved cooking water. Add spinach, lemon juice, stir and season to taste. Divide between your bowls and serve.

Chicken florentine pasta with baby spinach

Chicken florentine pasta with baby spinach

 

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