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Quick and easy Chicken Florentine with Trottole Tricolore Pasta

You'll love this creamy chicken florentine recipe - an easy and quick midweek dish that is packed full of flavour and is on the table in 40 minutes

Another fantastic and easy recipe for Chicken Florentine with Trottole Tricolore Pasta from Sarah at @coxys_kitchen

Recipe serves 2 people

Prep time: 15 mins

Cooking time: 40 mins

Chicken Florentine

Ingredients:

  • 2 small chicken breast, sliced into bite sized pieces
  • 1 large garlic clove, finely chopped
  • 40g cooked ham, cut into 1cm pieces
  • 75g closed cup or chestnut mushrooms, sliced
  • 65g fresh spinach
  • 150g trottole tricolore pasta
  • 15g butter
  • 15g plain flour
  • 150ml chicken stock
  • 50ml milk
  • 1 Tbsp olive oil
  • Parmesan or pecorino for grating

Method:

  1. Boil the kettle for the pasta and cook the pasta according to packet instructions
  2. Season the chicken with salt and pepper. Heat the oil in a large frying pan, then add the chicken and cook until it turns white and starts to gain a little colour on all sides. Add the chopped garlic and cook for a couple of minutes
  3. Add in the sliced mushrooms and ham and cook until the mushrooms have softened and start to colour. Remove the chicken mix from the pan and set aside
  4. In the same pan melt the butter on a medium heat, then add the flour to create a roux (butter and flour mix) and stir with a wooden spoon until the flour has cooked out. Add the chicken stock to the roux and whisk until any lumps have completely gone. Gradually add in the milk and keep whisking until the sauce starts to thicken. The sauce should be light and creamy – you don’t want it thick like a béchamel sauce for lasagne. If the sauce is too thick, add in more stock or milk to thin it out
  5. Season to taste and add the chicken mixture in to the sauce. Stir in the fresh spinach and simmer gently for approx. 5 minutes until the chicken is cooked through. Taste the sauce again and adjust the seasoning if necessary
  6. Drain and add the pasta to the sauce and stir until everything is well combined
  7. Spoon into warmed bowls and finish with a grating of pecorino or parmesan

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