Pollo Alla Fiorentina Recipe
Chicken, tomato, mushroom, spinach, asiago cream sauce, linguine
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Ingredients
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Pasta
Chicken & Vegetables
Cream Sauce
Method
Pasta Preparation
- 1
- 2
Reserve and drain
Before draining, reserve 1/2 cup of the pasta cooking water. Drain the linguine and set aside.
Chicken & Vegetables
- 3
Season chicken
Season the chicken breasts with 0.5 tsp salt and 0.25 tsp black pepper.
- 4
Sear chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until browned and cooked through, about 5-6 minutes per side. Remove and tent with foil.
- 5
- 6
Add tomatoes and spinach
Add diced tomatoes to the skillet and cook until they begin to soften, about 2 minutes. Stir in spinach and cook until wilted.
- 7
Deglaze
Deglaze the pan with white wine, scraping up any browned bits from the bottom.
Cream Sauce
- 8
Make the cream sauce
Lower heat and pour in heavy cream. Stir in Asiago cheese and simmer until cheese melts and the sauce thickens slightly.
- 9
Finish sauce
Add chicken stock and butter; whisk until smooth. Return the seared chicken to the sauce and simmer for 2-3 minutes to meld flavors.
Finish & Serve
- 10
Combine pasta and sauce
Add the cooked linguine to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until reaching desired consistency.
- 11
Season and serve
Season to taste with additional salt and black pepper. Garnish with fresh basil if desired and serve immediately.