Chicken Florentine Pasta Ingredients · 2 tablespoons olive oil · 1-1 1/2 pounds chicken thighs or breast, diced · Salt and pepper · 4 tablespoons butter · 3/4 pound mushrooms, sliced · 1 small onion (or 3 green onions), finely chopped · 4 cloves garlic, finely chopped · 2 rounded tablespoons flour · 1 cup dry white wine · 1 cup chicken broth · 1 1/2-2 cups whole milk · A few grates of fresh nutmeg · 1 lb fresh spinach, cooked and drained · 1 pound penne · Grated Parmigiano Reggiano cheese
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and brown, then remove to a plate. Add the butter to the pan and melt; add the mushrooms and lightly brown, 5-6 minutes. Add the onion and garlic and season with salt and pepper. Add spinach. Reduce the heat a bit and cook to soften the onion and spinach, 5-6 minutes more. Add the flour and stir for 1 minute. Add the wine and reduce by half. Add the stock and milk and thicken to coat a spoon. Season with nutmeg, salt and pepper.
Stir a handful of cheese into the sauce. Add the chicken to the sauce to heat it through. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente; drain and toss with the sauce and chicken.