One Pot Creamy Chicken Mushroom Florentine

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 cups Baby spinach, fresh
  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 4 oz Mushrooms, small
  • 1/4 cup Sun dried tomatoes

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 8 oz Linguine

• Baking & Spices

  • 1 tbsp Flour
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 1/2 cup Half and half
  • 1/4 cup Parmesan cheese, grated

Found on therecipecritic.com

Description

Ingredients

• 1 pound boneless skinless chicken breasts, cut into one inch pieces
• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• ¼ cup sun dried tomatoes
• 4 ounce small mushrooms, sliced
• 1 tablespoon flour
• 2 cups chicken broth
• 1½ cup half and half
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• 8 ounces linguine, broken in half
• ¼ cup grated parmesan cheese
• 2 cups fresh baby spinach

Directions

• In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
• Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
• Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.