CHICKEN AND PENNE FLORENTINE
Chicken, spinach and penne pasta make a tough-to-beat trio in this cheesy and flavorful Florentine-style casserole.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
- Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
- Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
CHICKEN-PENNE FLORENTINE BAKE
Combine chicken, spinach and three kinds of cheese with multigrain pasta for a Chicken-Penne Florentine Bake. This chicken-penne Florentine serves six.
Provided by My Food and Family
Categories Home
Time 43m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
- Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers. Sprinkle with Parmesan.
- Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
CHICKEN PENNE FLORENTINE
Make and share this Chicken Penne Florentine recipe from Food.com.
Provided by KathyP53
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- Heat olive oil in large nonstick skillet. Add mushrooms, onion, and green pepper, saute for 5 minutes or until tender. Add spinack, oregano, salt and pepper, saute 4 minutes or until spinach wilts.
- Place cottage cheese in food processor and process until smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a 2 quart buttered baking dish. Sprinkle with remaining Cheddar and Parmesan cheese. Bake for 25 minutes or until browned and bubbly.
Nutrition Facts : Calories 490.2, Fat 18.1, SaturatedFat 7.9, Cholesterol 65.2, Sodium 884.8, Carbohydrate 51.4, Fiber 7, Sugar 2.3, Protein 31.6
CHICKEN FLORENTINE PANINI
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 sandwiches; 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.;
EASY CHICKEN FLORENTINE
This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.
Provided by chorusgirl3
Categories Meat and Poultry Chicken Breast Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper.
- Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
- Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
- Serve on plates and top with shredded mozzarella cheese.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g
CHICKEN FLORENTINE PANINI
Great tasting sandwich. I try to cook the chicken on a night I'm already making chicken to shorten the cook time.
Provided by iluvmythomas
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Unroll dough; place in ungreased 15x10x1-inch baking pan.
- Starting at center, press out dough to edges of pan.
- Bake at 375°F for 10 minutes.
- Cool 15 minutes or until completely cooled.
- Meanwhile, cook spinach as directed on package.
- Drain well; squeeze dry with paper towels.
- In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well.
- Refrigerate.
- Heat oil in small saucepan over medium-high heat until hot.
- Add onion;cook and stir 2 to 3 minutes or until crisp-tender.
- Add sugar and vinegar.
- Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
- To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper.
- Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
- Sprinkle chicken with Italian seasoning and minced garlic.
- Spray large skillet with nonstick cooking spray.
- Heat over medium-high heat until hot.
- Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
- Cut cooled pizza crust into 4 rectangles.
- Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture.
- Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
- Heat large skillet or cast iron skillet over medium heat until hot.
- Place sandwiches in skillet.
- Place smaller skillet on sandwiches to flatten slightly.
- Cook about 1 to 2 minutes or until crisp and heated, turning once.
- Cut each warm sandwich into quarters.
Nutrition Facts : Calories 594.1, Fat 35.5, SaturatedFat 12.8, Cholesterol 124.7, Sodium 974.9, Carbohydrate 24.5, Fiber 5.5, Sugar 12.2, Protein 45.7
CREAMY CHICKEN FLORENTINE PASTA
Creamy and comforting, this creamy chicken Florentine pasta is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. You can easily feed more by increasing your pasta.
Provided by bfr610
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
- Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
- Toss bread crumbs with melted butter; sprinkle over the casserole.
- Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 32.1 g, Cholesterol 78 mg, Fat 26.6 g, Fiber 2.7 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 667.4 mg, Sugar 2.9 g
PARMESAN CHICKEN FLORENTINE
Another tasty stuffed chicken breast dish. The spinach is mixed with cream cheese and parmesan to make it nice and creamy. Prep time does not include cooking time for frozen spinach.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pound chicken breasts, between sheets of waxed paper.
- Cook spinach according to package instructions and drain well. While still hot, add 1 tablespoons parmesan cheese, cream cheese, garlic powder, salt and pepper. Stir until melted.
- Spoon 2-3 tablespoons spinach mixture on top of each chicken breast and roll up tightly. Brown chicken breasts in oil until golden brown on both sides.
- Place chicken in a baking pan and bake for 20 minutes. Add remaining parmesan cheese and continue baking approximately 10 minutes or until cheese is lightly browned and melted.
EASY CHICKEN FLORENTINE
Save yourself some time on busy weeknights, and feed your family our Easy Chicken Florentine. Ready to serve in under an hour, this Easy Chicken Florentine gets its great flavor from frozen chopped spinach, grated Parmesan and zesty red pepper dressing.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Heat dressing in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Transfer chicken to 9-inch square dish sprayed with cooking spray.
- Add spinach and garlic to skillet; cook and stir 2 min. Add milk, mustard and 2 Tbsp. Parmesan; stir. Cook 1 to 2 min. or until heated through, stirring constantly. Spoon over chicken; top with remaining Parmesan.
- Bake 15 to 20 min. or until chicken is done (165°F).
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
CHICKEN FLORENTINE
These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.
Nutrition Facts :
CHICKEN FLORENTINE PANINI
Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.
Nutrition Facts : Calories 582 calories, Fat 26g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1688mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
CHICKEN-PENNE FLORENTINE BAKE RECIPE - (4.5/5)
Provided by Nicole S
Number Of Ingredients 9
Steps:
- HEAT oven to 375ºF. COOK pasta as directed on package, omitting salt. MEANWHILE, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach. DRAIN pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan. BAKE 16 to 18 min. or until mozzarella is melted and casserole is heated through.
CHICKEN FLORENTINE
I love using feta cheese in this easy recipe, which is simple enough for a weeknight recipe yet elegant enough to serve guests. The amount of spinach is not critical, I get the ready-to-eat packages and use canned broth. The chicken is moist and the feta sauce is like a gravy, just spoon it over the chicken and spinach.
Provided by Caru8888
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in skillet, sprinkle with pepper.
- Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
- Remove chicken, cover and keep warm.
- Reserve broth.
- In meantime, wash and cook spinach in the water that clings to leaves.
- Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
- For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
- Cook and stir until thick and bubbly.
- Cook 2 minutes.
- Add feta cheese and stir until melted.
- To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.
CHICKEN BREAST FLORENTINE
Make and share this Chicken Breast Florentine recipe from Food.com.
Provided by Just Cher
Categories Chicken Breast
Time P1DT1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare marinade.
- Marinate chicken breasts for 24 hours.
- Preheat oven to 350 degrees.
- Remove chicken from marinade and pat dry with paper towels.
- Saute chicken in 2 tsp olive oil in a hot skillet until lightly browned on both sides.
- Remove from pan and finish cooking in oven 35 minutes.
- Meanwhile add to skillet shallots, garlic, white wine, cream, parmesan cheese, spinach& salt& pepper to taste.
- Simmer 3 to 5 minutes until well blended and spinach is limp.
- Serve sauce hot over chicken with angel hair pasta.
WEEKNIGHT CHICKEN FLORENTINE PASTA
This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.
Provided by thedailygourmet
Categories Chicken Pasta
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
- Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
- Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
- To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g
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