Jezanne's Recipe #6 : One Pot Creamy Chicken & Mushroom Florentine

It has been raining in Kota Kinabalu for the last few days, so the weather is perfect for soupy, brothy, 'keep your tummies tinggly' dishes to warm our bodies up! Here's a super easy recipe for ya'll to try at home. It's a one pot kind of dish, and all the steps are as easy as 1.2.3!

Creamy Chicken Mushroom Florentine

Ingredients

500 grams boneless skinless chicken breasts (cut into small, easy to pop into the mouth pieces😄)
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
120 grams mushrooms(of your choice) (sliced)
1 tablespoon flour
2 cups chicken broth
1½ cup Half & Half (equal parts whole milk and light cream)
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
230 grams linguine or any type of pasta (broken in half)
¼ cup grated parmesan cheese
2 cups fresh baby spinach

Method

Over medium high heat, add in butter in a large pot and sautée the chicken until golden brown.

Add in the olive oil and sautée the garlic, dried tomatoes, and mushrooms until tender.

This is the sun dried tomatoes that we used.

Add in the flour and stir for another minute. Keep an eye on the flame/heat to avoid burning the flour.😃

Add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until combined.

Add the pasta and bring the pot to a simmer.

Cover and cook for 10 to 15 minutes or until the pasta is tender.

Remove from the heat, add the cheese, spinach and stir until the spinach starts to wilt.

Voilá, it's now ready to serve!