Creamy Chicken Florentine with Garlic & Mushrooms - Twiins Style
Our family went wild over this meal! They loved it so much not a morsel was left, not even a single strand of linguine! This amazing dinner is a quick and easy, one-skillet meal that you'll have on the table in less than 30 minutes. Your family or guests will think you slaved all day in the kitchen just for them. It's a win-win for sure. Using pre-sliced gourmet blends of mushrooms makes preparation a snap. The silky smooth creamy sauce will have your family requesting it every week. Buon Appetito!
10-20 ounces fresh baby spinach (use a minimum of 10-oz)
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
Reserve 1 cup cooked pasta water
If you are serving over pasta now is the time to fill your pot with water & bring it to a boil, then add salt to the water.
Season both sides of chicken pieces with salt, pepper, & garlic powder to taste.
In a large skillet heat the EVOO on medium heat. Add the chicken thighs and brown on both sides until the chicken is cooked and no longer pink. Remove from skillet & set aside. Add the chicken tenderloins and brown on both sides until no longer pink. Remove from skillet & add to plate of cooked chicken thighs.
Add mushrooms to skillet & cook until softened, about 3-5 minutes. Stir several times. Remove from skillet & set aside.
Melt the butter in the skillet add minced garlic & tarragon. Saute for 1 minute.
Using a whisk add the flour to the skillet & whisk continuously until starts to thicken.
Add the baby spinach and cook until wilted & sauce thickens.
Add back the mushrooms & all chicken, cover & low simmer for about 5-10 minutes.
Remove chicken to a platter. Don’t drain the pasta…using a pasta ladle or tongs simply scoop all the pasta from the pot of water into the sauce & mix well. If needed add an additional 1/4 – 1/2 cup of the reserved pasta water to the sauce.
Serve or over your favorite pasta with a side salad. Buon Appetito!
Note: Chicken cutlets may be used in place of tenders & thighs.
When Barbara was raising her family this was one of their favorite pasta dishes. Her youngest son always requests this delicious meal every time he visits from California and even asks her to cook this dish while visiting him. It’s a quick and easy meal.
1 lb chicken tenders, cut into 1″ pieces
16-ounce bag frozen broccoli florets
1/4 cup chicken broth to cook broccoli
1/2 cup chicken broth,
1 large onion, roughly chopped
2 Tablespoons Oregano, dried
6 Tablespoons butter, divided into thirds
2 Tablespoons EVOO + additional as needed
2 garlic cloves, minced or frozen cubes
salt and pepper to taste
1 box Pasta ( we used Farfalle, use any pasta of your choice)
reserve 1/2 cup cooked pasta water
Pecorino Romano cheese, grated for topping
In a large pot bring salted water to a boil to cook pasta.
When water boils lower heat just to keep water hot until ready to add the pasta.
Cook broccoli in chicken broth in a covered microwave-safe dish 6-7 minutes in a microwave. (make sure covering is vented).
In a large skillet or flat-bottomed wok add 1/3 the butter & EVOO until heated. Add the onions and sauté until translucent and softened, Add garlic and cook 1 minute.
Remove onion mixture and set aside.
Add additional 1/3 butter and EVOO to skillet. On med-high heat add chicken pieces & lightly brown quickly on both sides, being careful not to overcook.
Bring pasta water back to a boil and cook according to package directions.
Reduce skillet heat and add onion mixture back to the skillet, sprinkle the dried oregano onto the chicken and onions, continue cooking for 3-4 minutes.
Add the cooked broccoli and chicken broth to skillet and stir well.
Add salt and pepper to taste, simmer another 3 minutes add the remaining 2 Tablespoons of butter to melt into the mixture.
Add cooked pasta to chicken mixture and toss well. If needed add reserved pasta water a little at a time until the desired consistency.
Sprinkle with Pecorino Romano cheese and serve.
Note: Sauté mushrooms in butter for a variation as shown in the last photo below.
Our beautiful Grandma Florence DeBlasi. She cooked wonderful Neopolitan cuisine which was learned from her native home in Naples, Italy. She was a master seamstress and made many of our childhood clothing and costumes. How lucky we were! ❤
Would you like to make dinner in one roasting pan and have an easy clean up?
This simple recipe comes from our maternal grandmother Florence. Our family has been enjoying this dinner for as long as we can remember. We regret not having a written record of her wonderful meals but we’re on a journey to recreate them to share with you. Some crusty Italian bread to soak up the juice is a great way to enjoy this meal.
4 chicken thighs (bone-in thighs, boneless thighs, drumsticks), skin on or off
2 sweet onions, sliced in half then quarters
2 cans Le Sueur® very young sweet peas in their liquid
4 russet potatoes, cut in quarters & quarter again (We’ve been using young Yukon gold that you can leave the skin on and cook whole or cut in half if too big)
Place potatoes, onions, and smashed garlic in a large roasting pan (9x12x2 or larger) and drizzle a little EVOO to coat well. Season lightly with Kirkland Organic No Salt Seasoning plus salt & pepper to taste
Place in the oven for 15 minutes, stir 2 or 3 times. (This starts softening the potatoes & onions)
Remove the pan from the oven. Sprinkle the skin side with salt, pepper, garlic powder.
Place the pan back in the oven and cook for 10-15 minutes then turn the chicken skin side up.
Continue cooking for another 10-15 minutes until the chicken starts to brown. Raise the oven temperature to 475ºF.
Add the 2 cans of peas with 1/3 liquid from one can. Mix well and cook 5-6 minutes longer or until chicken skin is crisp and pulls away from the bone.
Note: Cooking time will depend on the size of your chicken thighs or drumsticks. The smaller the part, the quicker the cooking time.
After our mother passed away, Dad made his own version sometimes adding mushrooms and Italian sausage. Most of the family loves Mom’s original but Dad’s is tasty too! Feel free to add your own favorite veggies.