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Chicken Florentine Pasta Recipe

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This recipe for Chicken Florentine Pasta, by , is from The Mazzier Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dana Mazzier


2 cups chopped rotisserie chicken
2 cups chopped fresh spinach
10 raw baby bella mushrooms
1/2 cup pine nuts
8 oz low sodium chicken broth
1/2 cup greek yogurt
3/4 cup half and half
1 tsp ground paprika
1 tsp onion powder
1 tsp pepper
2 tsp salt
1/4 cup chopped shallots
3 cloves garlic
1/4 cup red wine
1 tsp butter
2 tsp olive oil
3/4 cup shredded Italian cheese
20 oz butternut squash noodles

Combine chicken, chopped spinach. Slice mushrooms 1/4 inch thick and place in a separate bowl.
In a large frying pan, toast pine nuts in single layer on medium heat until they are golden brown (about 5 minutes). Put in a bowl to cool.

In the same pan on medium heat add in minced garlic clove. Pour in chicken broth, half & half and yogurt. Whisk until combined. Whisk in onion powder, paprika, salt & pepper. Let simmer for 5 minutes

Fold in chicken, spinach and cheese and turn heat to low.
Cook noodles per instruction. Put on plates and to with mixture. Sprinkle toasted pine nuts on top and add fresh parmesan.




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