|Source: Clarita, Morguefile.com|
This recipe for easy chicken fettuccine Florentine will quickly become your favorite. Fast, simple, delicious.
Creamy fettuccine…healthy spinach, onions, garlic and chicken…and all in half an hour? It’s true. I developed this recipe last night and it was a hit at my house! It uses simple ingredients that are easy to find in the grocery store (or perhaps even in your kitchen right now.) If you’re hungry for some creamy fettuccine without all the calories, try my recipe for Easy Chicken Fettuccine Florentine.
Recipe for Easy Chicken Fettuccine Florentine
- One box of fettuccine noodles
- One chicken breast, sliced thin and cut into cubes
- One large onion
- Four cloves of garlic
- One block (8 ounces) of low fat cream cheese
- 2/3 cup of low fat milk (1% or 2%
- One box of frozen spinach
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Cook the spinach in the microwave according to package directions. Drain all the water you can out of it after cooking and set it aside.
- Remove the skin from the onion and dice it into small pieces. Set aside.
- Remove the skin from the garlic cloves and mince. Set aside.
- Rinse and cube the chicken breast. Blot it dry with a paper towel. Set it aside.
- Cook the fettuccine according to package directions.
- While the fettuccine cooks, fry the chicken pieces. Heat the vegetable oil in the sauce pan on medium-low heat; add chicken pieces carefully (they can spatter the hot oil.) Cook until no longer pink in the middle.
- Add the onion and saute until cooked. Add the garlic and cook for no more than 30 seconds, stirring constantly to avoid burning. You may need to add a bit more oil to the pan if it’s too dry and the food is sticking.
- Lower the heat to low or simmer. Remove the wrapping from the cream cheese and add it in chunks to the sauce pan. Add the milk, stirring constantly. Keep stirring until the sauce is smooth and bubbling.
- Carefully add the spinach. Stir.
- When the fettuccine is cooked, drain it but do not rinse it. Carefully add it to the saucepan, tossing it with two forks until well-blended with the sauce and chicken mixture. When fettuccine is thoroughly coated with the Florentine cream sauce, remove from heat and serve.
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.