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Composition for Chicken Florentine:
- Get 1 Lb of boneless, skinless, chicken thighs - cut into 1 inch cubes
- Prepare 1 cup for mushrooms, thinly sliced
- Get 2 cloves of garlic, minced
- You need 2 tbsp of olive oil
- Take 3 tbsp - flour
- Prepare 1 cup of heavy cream
- Provide 1 cup for chicken broth
- Need 4 oz - parmesan cheese, grated
- Provide 12 oz of spinach
- Prepare 1 can of diced tomatoes, drained
- Give 1 box of bowtie pasta
Chicken Florentine start cooking:
- Season chicken with salt and pepper. Cook chicken until browned. Add mushrooms and cook until softened. Remove from heat and set aside.
- In a large skillet, heat olive oil. Whisk in flour and garlic, stirring constantly. Cook until garlic is slightly browned.
- Cook pasta, drain and set aside.
- Whisk in heavy cream and broth. Bring to a simmer.
- Whisk in parmesan cheese. Cook until melted.
- Stir in spinach. Cook until slightly wilted. Add diced tomatoes and stir to combine.
- Add chicken, mushrooms, and pasta. Stir to combine.
- Plate, serve, and enjoy!
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