Creamy Chicken Florentine

Creamy Chicken Florentine

I found this recipe on the side of a tub of garlic Philly cooking cream. But I didn’t use the Philadelphia product, because of the added artificial flavors and chemicals. I make my own garlic cream as well as added the other ingredients the recipe called for.

The recipe calls for pine nuts, and pine nuts provide a good amount of both vitamins E and K. These vitamins have a beneficial effect on the cardiovascular system. Vitamin-K helps form blood clots to prevent bleeding after injury, and vitamin-E helps with producing red blood cells essential for moving oxygen throughout the body.

These small nuts also have the trace minerals manganese, zinc, iron, and magnesium. Wow, a lot of nutrition for such a small nut.

Here is what you will need for the featured recipe – Creamy Chicken Florentine -.

First prepare the garlic cream sauce.

Garlic Cream Sauce

2 tablespoons butter, no salt

8 garlic cloves, minced

1 (14 ounce) can organic chicken broth, no salt

2 cups whipping cream

Salt and pepper to taste

1 tablespoon arrow-root starch

1/4 cup cold water

In a large saucepan, melt butter, add garlic and cook for 30 seconds.

Add chicken broth and bring to a boil.

Add whipping cream and salt and return to a boil, stirring frequently.

Mix water and cornstarch and add to sauce. Reduce heat and simmer until the sauce is thick enough to coat the back of a spoon.

After the sauce is made, set aside.

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Next you will need:

1 lb. Chicken breast cut into bit size pieces

1 cup red bell pepper, diced

6 oz. package baby spinach

1 cup garlic cream sauce

2 cups Penne pasta

2 tbsp. pine nuts

Cook Penne pasta; according to package instructions.

In a heated skillet with 2 tbs. of olive oil add chicken and red pepper and cook until chicken is no longer pink but oblique in color. Add spinach stir and cook 2-3 minutes or until spinach is wilted.

Drain off all but 1 tablespoon of liquid. Stir in garlic cream sauce. Stir until mixed about 6 minutes. Add the two cups cooked penne pasta and mix in. Next add the pine nuts and mix till well incorporated.

Remove from heat, plate and serve.

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If you wanted you can lightly roast the pine nuts to increase their flavor. Roasting them would be done the same as you would roast other nuts, like almonds or pecans.

Spread the nuts over a cookie sheet and place in the oven on 350 for about 8 to 10 minutes, stir the nuts once. To add more intense garlic flavor to this recipe, mix 1 to 2 teaspoons of olive oil, and 1/2 to 1 teaspoon of garlic powder with the nuts before roasting them.

To learn more about cruciferous vegetables, such as spinach is, link here to the Health News Library and scroll the page to review the articles and add to your knowledge on nutrition.

 

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Warm Brussels sprouts and Dilled Potato Salad

Warm Brussels Sprouts and Dilled Potato Salad

The high fiber that Brussels sprouts contain can lower cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat.

The vitamins and minerals found in Brussels sprouts, include vitamins C, E, and A, and the mineral manganese.

Brussels sprouts are high in vitamin-K  about 273.5% per 8 ounce. Vitamin-K promotes healthy bones, prevents calcification of body tissues, and also helps as an anti-inflammatory agent, and also essential for brain and nerve function.

Studies have shown it can ward off cancer with only 4 servings a week compared to 10 servings a day of any other vegetable that isn’t part of the family of cruciferous vegetables.

Enjoy the video.

Print a copy of the recipe 

Warm Brussels sprouts and Dilled Potato Salad   

1 lb. baby potatoes, washed, skins left on

10 oz. Brussels sprouts, sliced

6 min-sweet peppers, seeded, diced

4 tbsp. avocado oil, divided

1/3 cup almonds, slivered

1 tsp. dried dill

¼ cup balsamic vinegar infused with pomegranate

½ tsp. salt

Heat oven to 350 degrees

Wash potatoes and roast in oven 25 to 30 minutes. Set aside.

Slice Brussels sprouts and sauté in heated pan with 3 tbsp. avocado oil.

Add slivered almonds and continue to sauté for 4 to 5 minutes.

Add mixture to potatoes. Set aside.

Wash peppers and remove seeds. Dice and add to salad mixture.

Mix in 1 tsp. dry dill. Add balsamic vinegar and 1 tbsp. avocado oil and mix until well incorporated.

Next add 1/2 tsp. salt and mix in well.

Plate and serve with your favorite meat.

 Print a copy of the recipe here

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