Creamy Chicken Spaghetti Florentine

I swear, the older I get the more I have come to love spaghetti as my pasta of choice. Cooked to al dente and smothered with a delicious mushroom and spinach cream sauce, you just can't go wrong with today's original recipe!

The flavours in this comforting pasta dish mimic a favourite pizza topping and with no heavy cream or butter, it provides a lower calorie option when nothing but creamy carbs will do!

I hope you will try this because it really is a lovely recipe.

Click here for the how to video. In this incarnation I use egg noodles to create a wonderfully comforting dish over the holidays!



Creamy Chicken Spaghetti Florentine
For printable recipe click here

Ingredients

• 2 small boneless, skinless chicken breasts diced into small bite sized pieces 
• 6 button mushroom sliced
• 3 large handfuls of baby spinach
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1 cup low sodium chicken broth
• 3 cloves minced garlic
• 1 cup Philadelphia Cream Cheese light
• 1 cup shredded Gruyere cheese
• 1/3 cup toasted pine nuts (optional but so good)
• Salt and pepper to taste
• 1 large handful spaghetti 

Directions

1. Sautee the chicken and mushrooms in a non stick pan that has been lightly sprayed with olive oil over medium high heat until chicken in golden brown and mushrooms have released their water.
2. Add the thyme, oregano, and basil and stir to coat chicken and mushrooms
3. Add the spinach and stir until wilted.
4. Add the chicken broth and garlic and bring to a boil. Let reduce by about 1/4.
5. Add the cream cheese and gruyere cheese and stir well to melt. reduce heat to low and let simmer and thicken while the spaghetti noodles cook.
6. Bring a pot of water to the boil. Add pasta and cook 7-8 minutes until just al dente.
7. Drain spaghetti and add it directly to the sauce. Mix well and let sit 3-5 minutes. This will ensure the pasta is very flavourful and well coated. 
8. Add salt, pepper, to taste. Add pine nuts if using.