Pasta Florentine Recipe 455

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PASTA SHELLS FLORENTINE



Pasta Shells Florentine image

Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. You can use 2 tablespoons egg substitute in place of the egg white if you prefer. Lighten it up even more by using nonfat cottage cheese.

Provided by KDCG

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 9

16 jumbo pasta shells
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 ounces low fat mozzarella cheese, shredded
1 cup low-fat cottage cheese
1 egg white
1 tablespoon grated Parmesan cheese
¼ teaspoon ground nutmeg
2 tablespoons Italian seasoning
1 (16 ounce) jar spaghetti sauce

Steps:

  • In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
  • Preheat oven to 375 degrees F (175 degrees C).
  • In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
  • Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 73.4 g, Cholesterol 30.4 mg, Fat 12.2 g, Fiber 8.1 g, Protein 34.7 g, SaturatedFat 5.8 g, Sodium 1078.5 mg, Sugar 12.5 g

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Chicken Florentine Pasta, an easy creamy chicken and pasta dinner recipe with bowtie pasta coated in lightened-up fresh spinach Florentine Sauce and black pepper chicken. Needs only 15 minutes of prep. Perfect for weeknights. My version of Florentine Sauce is special. It creamy yet lite with delicious flavor of star-ingredient - spinach. Just three things make all the difference: To lighten-up the sauce, I replace heavy cream with half-and-half. (half the cream and half the milk).Add herbs, sun-dried tomatoes, and chicken stock to add more depth of flavor. Use fresh spinach instead of frozen to control the amount of liquid in the sauce.The resulting sauce is perfect to coat pasta and has amazing flavor of spinach. Every bite just melts in mouth.I highly recommend trying the recipe. Needs only 15 minutes of prep. Cut the dinner time in half by making ahead sauce up-to a week in advance. Cook chicken in advance or use rotisserie/grilled chicken. On weeknights, cook fresh bowtie pasta, heat sauce, add chicken. Wallah! Dinner is ready to devour!I words of Ina Garten, "How easy was that?!" So, let's make some Chicken Florentine Pasta tonight!CREAMY CHICKEN FLORENTINE SAUCE Florentine (in food context) means food served on bed of spinach. The signature Florentine Spinach Sauce was my inspiration to make this creamy chicken Florentine Pasta. Like I mentioned, to lighten-up the sauce, I replaced the heavy cream in sauce with half and half i.e. part heavy cream and part milk. This also makes sauce right consistency to work with pasta.For lite homey summer dinner flavor, I flavored the sauce with sun-dried tomatoes, herbs and chicken stock. A subtle tang of sun-dried tomatoes helps cut the richness and make sauce extra-special. You will love the flavors. Tip: If you don't have sun-dried tomatoes, use zest of a lemon. You can also fold in fresh cherry tomatoes in the sauce. FROZEN VS FRESH SPINACH?Any day, I will choose fresh spinach over frozen. Simply because I always have fresh spinach in refrigerator as we love using it as base for summer salads. Specially for Florentine sauce, fresh spinach is better than frozen. Frozen thawed spinach still holds lot of water and is not that easy to squeeze. No mater what, it will retain some water. This water can dilute the sauce or bland the flavor for sure. In Florentine sauce, spinach is the star. So, to control the amount of liquid in sauce, I used fresh spinach. I cook fresh spinach with pinch of salt and a tsp oil in skillet until it is wilted. Then let it drain while I prepare the rest of sauce. This helps to make much silky and never-watery. Let me summarize why should you try this Chicken Pasta tonight!Easy to prepare with only 15 minutes of prep.Creamy yet lite sauce. Perfect for summer dinner.Delicious and versatile Florentine Sauce loaded with spinach flavor. Make once use multiple ways. Make Florentine Pasta, Florentine Pizza or serve as dip with Garlic Bread.This recipe is a true example of make-it-your-own Pasta Dinner. Use any kind of protein: fresh cooked chicken, rotisserie or grilled, shrimp, or even skip chicken and add some broccoli, cherry tomatoes, and red bell peppers for vegetarian florentine pasta dinner.MORE CHICKEN AND PASTA DINNER RECIPES:If your family is Chicken and Pasta dinner fan like ours? I have few more delicious recipes to try:Chicken Bellagio with Creamy Sauce PastaChicken Paprikash with PastaThai Curry Chicken NoodlesParmesan Chicken CapreseCajun Chicken PastaChicken Tequila FettuccineChipotle Chicken Cream Sauce PastaTry something different for dinner tonight. I have made nostalgic buffet-favorite Chicken Florentine easy to prepare at home as complete meal. Pasta with flavorful saucy Chicken Florentine. Drop a message and share with me your favorite Chicken and Pasta Dinner?Happy Cooking!

Provided by Savita

Categories     Pasta     Main Course

Time 35m

Number Of Ingredients 13

120 Grams Spinach, about 4 cups, fresh baby spinach
1 Cup Cream, half and half, or use all heavy cream. See Note 1
1/2 Cup Chicken Stock
1 tbsp Garlic, fresh 4-5 cloves, minced
1/4 Cup White Onion, small diced
3/4 Cup Four Cheese Blend, Or use shredded Asiago-Fontina Cheese half and half.
4 Sun-dried Tomatoes, oil packed, small diced. Plus 1 tbsp of oil
1/2 tsp Oregano
Parsley, fresh chopped
1 lbs Chicken, boneless, breast or thigh
1/2 lbs Pasta, Farfalle Bowite or Penne Pasta
2 tbsp Olive Oil
Salt and Black Pepper

Steps:

  • To cook pasta, bring pot of water to rolling boil. Season with salt. Cook pasta for 10-12 minutes or until just al-dente. Once cooked, drained. Set aside.
  • Heat a large deep saute pan on medium heat. Add 2 teaspoon oil, and fresh spinach with generous pinch of salt. Work in 1-2 batches to saute fresh spinach until it is wilted. Transfer to a plate lined with paper towel to drain. Set aside.
  • To cook chicken, wipe the skillet clean. Add 1 tbsp of oil and 1 tbsp of sun-dried tomato oil. Heat on medium heat. Season chicken thighs with generous sprinkle of salt and good coat of black pepper. Place in hot skillet. Cook each side until nice crust develops and chicken is cooked through. Take out in a plate and set aside. (See Note 2)
  • To make florentine sauce, add remaining oil to pan. (No need to clean pan again) Add chopped onion. Saute until onions are soft (2 minutes) Add garlic, chopped sun-dried tomatoes with dried oregano. Saute for 1 minute. Don't let garlic burn. Add half-half (milk-cream) and chicken stock. Bring to boil, and simmer until sauce thickens. (3-4 minutes) Mix shredded cheese and chopped drained spinach. Stir to distribute quickly.
  • To assemble and serve, taste and season the sauce with salt and black pepper. Add drained pasta. Coat in the sauce. Mix in chicken or serve on the side. Garnish with fresh chopped parsley. Serve and enjoy.

SAUCE FLORENTINE



Sauce Florentine image

Made in a blender, this creamy spinach sauce flavored with Dijon mustard, green onions and garlic is delicious served warm with fish, chicken or pasta.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 2 cups or 8 servings, 1/4 cup each.

Number Of Ingredients 6

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup fat-free milk
1/3 cup GREY POUPON Dijon Mustard
1 Tbsp. chopped green onions
1 clove garlic, chopped
1/4 cup chopped red peppers

Steps:

  • Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
  • Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
  • Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.

Nutrition Facts : Calories 40, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Chicken Florentine Pasta in a light creamy sauce (it actually doesn't have any cream in it at all!). The spinach in this pasta is vibrant, healthy and tasty. This pasta also reheats really well - creamy as ever!

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 14

8 oz linguine pasta (cooked to package instructions)
Olive oil to sauté
2 small/medium boneless skinless chicken breasts
1/2 lb button mushrooms (white or brown)
1 bunch green onion ((1 cup chopped) (green and white parts))
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2-3 garlic cloves (pressed)
1 cup chicken broth
1 cup whole milk
1/2 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)
4 cups fresh baby spinach (loosely packed)
Freshly grated parmesan to serve

Steps:

  • Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
  • Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
  • In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
  • In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
  • Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.

Nutrition Facts : Calories 416 kcal, Carbohydrate 54 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 482 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SKILLET PASTA FLORENTINE



Skillet Pasta Florentine image

"Here's a great weeknight supper that's budget-friendly, healthy and liked by children." And with such a thick, cheesy topping, who'd ever guess that it's lighter? Kelly Turnbull - Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

3 cups uncooked spiral pasta
1 large egg, lightly beaten
2 cups 2% cottage cheese
1-1/2 cups reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese, divided
1 teaspoon each dried parsley flakes, oregano and basil
1 jar (14 ounces) meatless spaghetti sauce
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 383 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 775mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

FOUR-CHEESE PASTA FLORENTINE



Four-Cheese Pasta Florentine image

We love a warm, cheesy casserole, especially when it's got vitamin A-rich spinach. Four cheeses make this one extra special.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 45m

Yield 4

Number Of Ingredients 7

3 cups mostaccioli pasta, uncooked
1 (10 ounce) package frozen chopped spinach
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 (8 ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
¼ cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
  • Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
  • Bake 25 min. or until center is set.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 59.2 g, Cholesterol 169 mg, Fat 25.8 g, Fiber 4.9 g, Protein 37.1 g, SaturatedFat 14.8 g, Sodium 975.8 mg, Sugar 4 g

FLORENTINE SPAGHETTI BAKE



Florentine Spaghetti Bake image

This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 9 servings.

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 ounces) pasta sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

I made this for a late lunch Saturday, and it absolutely completed me.

Categories     main dish     poultry

Time 30m

Yield 10 servings

Number Of Ingredients 11

1 lb. Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 tbsp. Butter
2 tbsp. Olive Oil
4 cloves Garlic, Minced
3/4 c. Dry White Wine
3/4 c. Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 c. Grape Tomatoes, Halved Lengthwise
4 oz. weight Parmesan Cheese, Shaved With Vegetable Peeler

Steps:

  • Cook pasta according to package directions in lightly salted water. Drain and set aside.Cut chicken breasts into chunks and sprinkle on salt and pepper.Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet. Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.Serve with extra Parmesan shavings.

PASTA FLORENTINE



Pasta Florentine image

Even spinach haters will eat this. Make it gourmet by using fresh mushrooms and spinach. If you use the fresh spinach, sauté only for a minute before adding sauce.

Provided by wildheart

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces uncooked pasta
10 ounces frozen chopped spinach, thawed
1 teaspoon minced garlic
1 1/2 cups spaghetti sauce
1 tablespoon margarine or 1 tablespoon butter
4 ounces mushrooms, drained
1 cup mozzarella cheese, shredded

Steps:

  • Cook and drain pasta.
  • While pasta is cooking, melt margarine or butter in large pan.
  • Toss in garlic.
  • Squeeze spinach dry, and toss in pan with garlic.
  • Heat.
  • Add mushrooms and sauce.
  • Heat over very low while pasta cooks.
  • Mix drained pasta in with sauce and spinach.
  • When heated through, sprinkle with cheese and heat until cheese melts.
  • Delicious with garlic bread.

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

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Total Time 35 mins


AUTHENTIC PASTA DISHES TO TRY IN FLORENCE (AND WHERE TO ...
2019-04-09 The other ingredients are similar to those in other ragu recipes: onion, carrot, celery, tomato and herbs, such as rosemary, sage, or bay leaves, and perhaps juniper berries. Most osteria and trattoria-type restaurants will serve some variation on this classic dish. If not pappardelle, then they might have other types of pasta, polenta or gnocchi in wild boar ragu. But one of the best ...
From eatingeurope.com
Estimated Reading Time 6 mins


577 FRESH SPINACH RECIPES | RECIPELAND
577 fresh spinach recipes with ratings, reviews and recipe photos. From Absolutely Perfect Palak Paneer to Baked Pasta Florentine. ... 455 THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't ... Arugula Warm Mushroom Salad (100) 268 Arugula (Rocket) or Baby Spinach …
From recipeland.com


CHICKEN FLORENTINE PASTA | DELISH - YOUTUBE
We turned Chicken Florentine into our new favorite pasta dinner.DIRECTIONS 1. In a large pot of salted boiling water, cook penne according to package instruc...
From youtube.com


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