Chicken Florentine Over Angel Hair Recipe
sliced grilled chicken breasts, mozzarella, parmesan, ricotta with garlic-seasoned spinach, housemade pink sauce, angel hair
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Sauce
Pasta
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt, black pepper, and Italian seasoning. Heat olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until cooked through. Remove from heat and let it rest before slicing.
- 2
Cook the Spinach
In the same pan, add minced garlic and sauté for about 1 minute until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper. Set aside.
- 3
Make the Pink Sauce
In a saucepan, combine crushed tomatoes and heavy cream over medium heat. Stir until well mixed. Simmer for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Cooking Pasta
- 4
Cook the Angel Hair Pasta
In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
Assembly
- 5
Combine Ingredients
In a large serving dish, layer the cooked angel hair pasta. Top with the sautéed spinach. Arrange sliced grilled chicken on top and drizzle with the pink sauce. Sprinkle mozzarella, parmesan, and ricotta cheese over the top.
- 6
Final Touch
Place the assembled dish in a preheated oven at 350°F (175°C) for about 10 minutes, or until the cheese is melted and bubbly. Remove and serve hot.
