Parmesan Chicken Florentine and Broccoli Pasta

Name: Parmesan Chicken Florentine and Broccoli Pasta
Total time: 45 min
Yield: 4
Ingredients: 2 boneless skinless chicken breast; salt & pepper to taste; 1/2 tsp garlic powder; 1/2 tsp italian seasoning mix; 1 Tbsp olive oil; 8 oz penne pasta; 2 c broccoli floret; 2 c spinach , fresh; 3 cl garlic, minced; 1 Tbsp olive oil; 2 Tbsp butter, unsalted; 2 Tbsp all purpose flour; 1 1/2 c milk; 1/2 c heavy cream; 3/4 c parmesan cheese; pn salt & pepper to taste; pn nutmeg; 1 Tbsp lemon juice

Parmesan Chicken Florentine and Broccoli Pasta

45 mins

Total time

4

Serving

18

Ingredients

Enable cook mode

Ingredients

boneless skinless chicken breast

salt & pepper to taste

¹⁄₂

tspgarlic powder

¹⁄₂

tspitalian seasoning mix

Tbspolive oil

ozpenne pasta

cbroccoli floret

cspinach , fresh

clgarlic, minced

Tbspolive oil

Tbspbutter, unsalted

Tbspall purpose flour

1¹⁄₂

cmilk

¹⁄₂

cheavy cream

³⁄₄

cparmesan cheese

pnsalt & pepper to taste

pnnutmeg

Tbsplemon juice

Directions

Step 1

1. Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add pasta and cook until 2 minutes before al dente. In the last 2–3 minutes, add the broccoli to the boiling pasta water. Drain pasta and broccoli together and set aside.

Step 2

2. Cook the Chicken: Season chicken with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium heat. Sear chicken on both sides for 4–5 minutes per side or until cooked through. Remove, rest for 5 minutes, and sliced.

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