Chicken Florentine Recipe
Linguine with grilled chicken, fresh spinach, red and green peppers, tossed in alfredo sauce
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.
Pasta
Chicken
Vegetables
Sauce
Method
Pasta Preparation
- 1
Chicken Preparation
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season both sides with salt, pepper, and garlic powder. Grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest before slicing.
Vegetable Preparation
- 3
Sauté the Vegetables
In a large skillet, add a splash of olive oil over medium heat. Add the diced red and green bell peppers and sauté for about 3-4 minutes until they begin to soften. Add the fresh spinach and cook until wilted, about 2 additional minutes.
Combine Ingredients
- 4
- 5
Serve
Slice the grilled chicken and arrange it on top of the linguine mixture. Serve immediately, garnished with additional parmesan cheese or herbs if desired.
