This Dutch Oven Creamy Chicken Mushroom Florentine is simple and easy to make. It is ready in 30 min with less than 10 min of preparation if you have the ingredients of course. We used spinach, sun dried tomatoes, mushrooms and of course pasta. Don’t be afraid to give it a little twist and make it unique. This is a classic one pot meal and in this case we used Dutch Oven but it can be made in any other pot. Let’s get straight to the recipe.
Dutch Oven Creamy Chicken Mushroom Florentine
- 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
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.
Photo by Flickr/various brennemans