Go Back
+ servings
One Pot Chicken Florentine with Sun-Dried Tomatoes is a perfect dinner meal for a busy family.
Print

One Pot Chicken Florentine with Sun-Dried Tomatoes

A quick dinner meal perfect for the whole family.  This recipe can be ready in under 30 minutes.
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 386kcal
Author Jennifer Lynn-Pullman

Ingredients

  • 2 teaspoons Olive Oil
  • 2 boneless skinless chicken breasts sliced into cubes
  • 2 cloves of garlic minced
  • 1/2 tablespoon butter
  • 1/2 tablespoon flour
  • 1 cup chicken broth low sodium if you have it
  • 1 cup low-fat milk
  • 1/4 cup white wine
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon dried basil
  • Pinch of red pepper flakes
  • 1-2 cups thin spaghetti or pasta of your choice I use fast cooking pasta that only takes 3 minutes to cook
  • 1-2 cups fresh baby spinach
  • 1/3 cup chopped sun-dried tomatoes
  • 1/4 cup Parmigiano Reggiano Cheese

Instructions

  • In a skillet heat oil over medium heat.
  • Add chicken to skillet and cook for 3-5 minutes until browned.
  • Add garlic to skillet cooking for about 1 minute.
  • Place butter in the skillet and stir to melt.
  • Sprinkle flour into skillets stirring to coat chicken.
  • Slowly pour in broth, milk, and wine, stirring continuously to begin to thicken the sauce.
  • Add in basil, black pepper, and red pepper.
  • Bring sauce to a slow boil.
  • Add in dried pasta and simmer until cooked through, about 3-5 minutes if using fast cooking pasta.
  • Stir in baby spinach, cheese, and sundried tomatoes.
  • Cook for another 1-2 minutes until spinach wilts and cheese melts.

Nutrition

Serving: 1cup | Calories: 386kcal | Carbohydrates: 59g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 287mg | Potassium: 468mg | Fiber: 2g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 11.1mg | Calcium: 79mg | Iron: 1.5mg