HOW TO MAKE CHICKEN FETTUCCINE ALFREDO FLORENTINE//SIMPLE AND EASY
Hello everyone welcome to our channel. I hope you are all doing well.
Today I am showing you how to make a simple well known pasta dish, Chicken Alfredo Florentine.
don't forget to subscribe, like and share this video. Thank you.
Shop out t-shirt merch link below:
ingredients:
1 lb fettuccine pasta
1 lb skinless chicken breast, sliced
1 medium onion, diced
3 garlic cloves, minced
1/4 cup olive oil
16 ounces heavy cream
8 ounces shredded Parmesan cheese
8 ounces whole leaf spinach
s&p to taste
Creamy Chicken Florentine Pasta
Learn how to make this creamy chicken pasta in garlic spinach cheese sauce. This chicken florentine pasta is a 30 minute dinner recipe that's absolutely perfect for weeknights. The large shell pasta really scoops up the sauce so that you don't feel deprived. It's so good you'll be licking the bowl clean!
If you are craving pasta for dinner, you gotta make this recipe!
FULL RECIPE:
Follow me on Instagram:
Like my Facebook page:
Follow me on Twitter:
Follow me on Pinterest:
Timestamps:
0:00 - Introduction
0:13 - Marinate chicken
0:38 - Boil pasta
1:04 - Add olive oil, butter & garlic
1:25 - Add chicken
1:42 - Add chopped spinach
2:05 - Add cream & cream cheese
2:24 - Add pasta & mozzarella
2:55 - Serve
Fettuccini Florentine extra creamy
Cooking along with friends from all over, making Fettuccini Florentine with chicken and extra creamy cheesy sauce.
How To Make The Perfect Chicken Florentine | Creamy Delicious Chicken Florentine Recipe
Chicken Florentine is chicken that lies on a bed of spinach leaves, has a creamy white sauce, and is undeniably delicious! This easy chicken florentine recipe is so rich and flavorful and so quickly put together, perfect for any weekdays.
Ingredients:
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1/2 cups all-purpose flour, for dredging
- 1 tbsp. 3/4 stick unsalted butter, divided
- 1/2 cup. onion, finely diced
- 3 cloves. finely chopped garlic
- 1 1/2 cups dry white wine
- 1 cup heavy whipping cream
- 560g frozen cut-leaf spinach, thawed, drained
- 1 tbsp. chopped fresh parsley
Instructions:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly then shake off any excess flour.
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Once melted, add the chicken and cook until brown, about 5 minutes per side.
- Carefully move the chicken to a plate and cover with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. (Do not clean the skillet) Add the onions and garlic and saute until the onions are translucent about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring and scraping the lovely brown bits that form.
- Remove pan from stove and carefully pour in the wine.
- Return pan to stove and increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
- Add the cream and boil until the sauce reduces by half, stirring often about 3 minutes.
- Sprinkle in the parsley.
- Season the sauce with salt and pepper. (Be sure to try it as you go to determine the correct amounts!)
RETURN THE CHICKEN and any accumulated juices TO THE SAUCE (If you want you can turn the chicken to coat it in the sauce or you can pour it over when serving as I did. This will finish cooking the chicken) - Turn heat to low/warming.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through.
- Season the spinach with salt and pepper to taste.
-Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Follow us:
- FACEBOOK ---
- GOOGLE+ ---
- TWITTER ---
- PINTEREST ---
- INSTAGRAM ---
- OUR WEBSITE ---
Song: Ikson - Blue Sky (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link:
Chicken Florentine
*Make sure you are watching in 1080 HD :)*
Creamy Chicken Florentine????????...this the type of meal that will impress Bae and make him or her want to lock you down for life!! ???????? Do you hear me????????, it is that good and so easy to make!!
Connect with me!
Facebook:
Instagram: @kulinaryeffect
Business inquiries:
Email: thekulinaryeffect@gmail.com
Here's the recipe:
Serving size 6-8
Ingredients
4 boneless skinless chicken breast
all-purpose flour, for dredging
3 handfuls Baby spinach (chopped)
Red bell peppers
Baby Bella mushrooms
Diced onions
Season salt
Onion powder
Garlic powder
Paprika
2 teaspoon Olive Oil
1 1/2 cups of heavy cream
1/4 cup White Wine
2 cups of chicken broth
black pepper to taste
1/4 cup of Parmesan cheese (*optional- I didn’t use any cheese for this recipe however I’ve tried it and still enjoyed It with or without the cheese)
Instructions
1. Preheat oven for 350 degrees.
2. Clean your chicken then flattened your chicken. I used 4 chicken breasts and cut them into 8 pieces. Season the chicken breasts with season salt, onion powder, garlic powder, and paprika on both sides. Dredge the chicken in flour to coat lightly then shake off any excess flour.
3. Chop up your veggies, so that it’s easier to eat when the dish is served.
4. Heat olive oil in a large skillet over medium heat and add the chicken breasts. Only cook a few chicken breast at a time, you do not want to overcrowd the skillet. Cook the breasts for 4-5 minutes on each side until cooked through and golden brown. Remove the chicken onto a plate.
5. When the breasts is finish cooking on the stovetop, add in the remaining cooked breasts to the same pan. Add 1/2 cup of chicken broth. Place breasts in preheated oven for 10-15 mins, it depends on the thickness.
6. In another skillet, Heat olive oil in a large skillet over medium heat and add onions, mushrooms, and red peppers and sauté for 3-4 minutes. Add spinach, 1/4 cup of chicken broth, and 2 tbsp of white wine to the pan and let it simmer and reduce for a few minutes. Stir & Set aside.
7. Remove the breasts from the oven and in the same pan on low heat, add in the mixture, 1/4 cup of chicken broth, 1 1/2 cups of heavy whipping cream, 2 tbsp of white wine, and *optional Parmesan cheese*. Stir the sauce around so that any bits stuck to the bottom of the pan come off. Bring this to a gentle simmer and spoon the sauce over the chicken and simmer for a minute or two before turning off the heat. Serve hot and with my fave, mashed potatoes????.
Enjoy!
Chicken Florentine Pasta Recipe
Full Recipe -
Ingredients
300 grams dried pasta (I used fusilli pasta but you can choose any pasta of your choice)
1 tablespoon extra virgin olive oil
2 tablespoons butter (salted or unsalted)
2 teaspoons minced garlic
¼ cup chopped onions
300 grams boneless skinless chicken breasts (cut into ½-inch pieces)
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper powder (or to taste)
¼ cup chopped sun-dried tomatoes
1 chicken stock cube (or 1 teaspoon chicken bouillon powder)
2 cups chopped spinach (tightly packed)
½ cup unsweetened heavy cream
200 grams cream cheese (at room temperature)
½ cup shredded mozzarella cheese
Instructions
Cook The Pasta
Bring 4-5 cups of water to a boil over high heat.
Once the water comes to a boil, add 1 tablespoon of salt and pasta and stir gently.
Cook on high heat for 6-7 minutes until the pasta is al dente (just cooked). Do not overcook otherwise the pasta dish will become mushy.
Remove the pot from heat and drain the water (reserving 1 cup for the recipe) and toss the pasta with a teaspoon of oil. Set it aside.
Make The Florentine Pasta
White the pasta is cooking, make the sauce.
Heat oil and butter in a pan over medium heat.
Once the oil is hot, add garlic and onions and sauté for 2 minutes.
Add chicken breast, paprika, oregano, salt, pepper powder, and sun-dried tomatoes and saute for 6-7 minutes.
Add chicken stock cube and ½ cup of water from boiling the pasta and mix until the cube dissolves.
Now add the cooked pasta, spinach, heavy cream, cream cheese, and mozzarella cheese and mix until combined.
Add some more pasta water (or milk) if the pasta looks dry.
Check for salt and pepper and add more if needed. Serve hot.
Notes
You can easily double or triple the recipe as per your requirements.
This recipe can also be made vegetarian easily. Just Replace chicken with veggies like broccoli, zucchini, mushrooms, etc, and chicken stock with veg stock.
If using frozen spinach, thaw it before use and squeeze out as much moisture as you can.