Spaghetti Florentine with Chicken and Spinach
Spaghetti tossed with spicy chicken, a light Alfredo sauce, and spinach.
Ingredients
- 12 ounces spaghetti
- 3 tbsp. kosher salt
- 2 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 5 ounces baby spinach
- ½ cup onion, chopped
- 2 tbsp. garlic, minced
- ½ cup each heavy cream and whole milk
- ½ cup Parmesan cheese, grated
- ¼ cup basil leaves
- 2 tbsp lemon zest
For the Spicy Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 4 cloves of garlic, minced
- ¼ tsp. each kosher salt and paprika
- ⅛ tsp. cayenne pepper
Instructions
- Begin by making the Spicy Chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top with the garlic, spices, butter and olive oil. Bake for 20 minutes. Cut the chicken in bite sized pieces and set aside.
- Also, make the spaghetti: Bring a large pot with 6 quarts of water to a boil, add the salt and the spaghetti. Cook the spaghetti until it's just al dente. The time for this should be on the box of spaghetti. Drain well.
- While the spaghetti cooks, make the spinach. In a large skillet on medium heat melt the olive oil. Add the spinach and cook until it's wilted. Drain it and set aside.
- Also, make the Alfredo sauce: In a large skillet, melt the butter on low heat. Add the onion and garlic and cook until the onion softens, about ten minutes. Add the cream and milk and cook on medium heat, until the mixture thickens about 10 minutes. Stir in the spinach, parmesan, spaghetti and chicken. Serve topped with extra Parmesan, lemon zest and the basil leaves.
Nutrition
Calories: 435kcal
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