Fettuccine with Chicken Florentine

Florentine means to be served with spinach, and its name would imply that it’s from Florence, yet I’ve never seen it in any restaurant in my travels in Italy.

I would guess it is a variation on Fettuccine Alfredo, which is a wonderful dish. I like the freshness of the spinach and feel it adds an interesting contrast to the cream.

This perfectly blends the cream, butter and freshness of the spinach to create a wonderful meal.


2 Chicken Breasts, boneless
2 cups of loosely torn fresh Spinach
8 oz of Heavy Cream
2 Tbsp Butter
1 green onion finely chopped
Parmesan Cheese
1/2 lb Fettuccine

Prepare the fettuccine as directed, but make sure it’s leaning towards very al dente. Drain pasta add a little butter, mix and set aside.

Melt the butter in a large sauté pan and when hot, add the chicken and green onions and sauté until almost done. Add the spinach and wilt it for a few minutes and then add cream and bring to a boil until it thickens.

Add in the cooked fettuccine, Parmesan cheese. Toss thoroughly and serve immediately.

This would be perfect served with a Sauvignon Blanc.
Prep Time: 20 Minutes

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