One-Pot Creamy Chicken Florentine

Ingredients

  • 4 chicken breasts, cut into one inch pieces
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup of sliced cremini mushrooms
  • 1 Tbsp of Porcini Umami Rub
  • 2 cups of chicken broth
  • 1-1/2 cups of whole milk or 15% cooking cream
  • 1 package of linguine or spaghetti
  • 2 cups fresh baby spinach
  • 1/4 cup of freshly grated Parmesan cheese, plus more for garnish

Directions

  1. In a large, straight-sided skillet over medium high heat add the butter and cook the chicken until golden brown and cooked through (note: this recipe will not work in a pot as letting the water evaporate is critical!).
  2. Add the olive oil and cook the garlic and mushrooms until tender.
  3. Add the Porcini Rub and bloom for a few seconds
  4. Slowly add the chicken broth and milk, and whisk until well blended. 
  5. Add the pasta and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
  6.  Remove from the heat and add the parmesan cheese and spinach, and stir until the spinach starts to wilt. 
  7. Garnish with more parmesan cheese.
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