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Chicken Florentine Pasta with Mushrooms, Grape Tomatoes & Spinach.

  • 1 (5 oz) pkg
    baby spinach
  • 1 lb
    chicken breasts, boneless skinless
  • 8 fl oz
    chicken or vegetable broth
  • 4 cloves
  • 2 pints
    grape tomatoes
  • 12 oz
    linguine pasta
  • 1 oz
    Parmesan cheese
  • ½ lb
    white mushrooms
    black pepper
    virgin coconut oil
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain once cooked.
    2 tbsp salt
    12 oz (1 quarter coin = 2 oz) linguine pasta
  • 2
    Wash and dry spinach. Wash tomatoes and mushrooms. Halve the tomatoes. Quarter the mushrooms. Peel and mince garlic.
    1 (5 oz) pkg baby spinach
    2 pints grape tomatoes
    ½ lb white mushrooms
    4 cloves garlic
  • 3
    Heat a skillet over medium-high heat.
  • 4
    Cut chicken into bite-sized pieces. Season with salt and pepper.
    1 lb chicken breasts, boneless skinless
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 5
    Coat bottom of skillet with oil. Add chicken and cook until browned and cooked through, 1-2 minutes per side. Transfer to a plate and set aside.
    about 2 tbsp virgin coconut oil
  • 6
    Return skillet to stove, reduce heat to medium, and add more oil (if needed). Add garlic and cook until fragrant, 15-30 seconds. Add mushrooms and season with salt and pepper. Cook until tender, 3-4 minutes.
    about 2 tbsp virgin coconut oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Grate or shave ¼ cup of Parmesan.
    1 oz Parmesan cheese
  • 8
    Add broth and cook until reduced by about ½. Remove pan from heat.
    8 fl oz (1 cup) chicken or vegetable broth
  • 9
    Return chicken to skillet and add tomatoes, spinach, and pasta. Toss until ingredients are mixed and spinach is wilted.
  • 10
    To serve, place pasta on a plate or in a bowl and sprinkle with Parmesan. Enjoy!