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Chicken Florentine
Lacey Baier
Chicken Florentine is one of my favorite 30-minute meals. It hits all the flavor notes, from the creamy cashew sauce to the spinach and chicken.
5
from
2
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Dinner
Cuisine
Italian
Servings
4
Calories
688
kcal
Equipment
Skillet
*may contain affiliate links
Ingredients
1x
2x
3x
1
lb
quinoa or chickpea noodles
can be penne or whatever type you prefer
1
tablespoon
extra virgin olive oil
2
boneless, skinless chicken breasts
(approx 1 ½ lbs)
3
cloves
garlic
minced
¼
cup
red onion
diced
2
cups
cashew sauce
see recipe here
or
alfredo
1
teaspoon
sea salt
½
teaspoon
ground black pepper
4
cups
fresh baby spinach
parmesan cheese
or nutrional yeast, as garnish if needed
Instructions
Heat a large stock pot with water over high heat. Once boiling, add noodles and cook stirring or until tender.
Heat oil in a deep skillet over medium-high heat.
Season chicken breast with salt and pepper, then add the chicken to the hot oil.
Cook until well-browned and cooked through, about 6-8 minutes per side.
Remove from skillet and let sit for 5 minutes to cool. Then, slice into set aside.
Add garlic and red onions to the chicken drippings in the skillet. Cook on medium heat for 1-2 minutes, until fragrant.
Add spinach and toss until wilted.
Add noodles and sauce to the skillet and stir to combine.
Top with sliced chicken.
Can garnish with grated parmesan if desired.
Nutrition
Serving:
1
plate
Calories:
688
kcal
Carbohydrates:
78
g
Protein:
48
g
Fat:
22
g
Saturated Fat:
4
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
12
g
Trans Fat:
0.01
g
Cholesterol:
36
mg
Sodium:
799
mg
Potassium:
829
mg
Fiber:
19
g
Sugar:
14
g
Vitamin A:
2832
IU
Vitamin C:
11
mg
Calcium:
144
mg
Iron:
16
mg
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how it was!