Sun Dried Tomato Chicken Florentine Pasta

Sun Dried Tomato Chicken Florentine Pasta
  • Servings: 4

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About this Recipe

Rich, creamy, buttery sauce with sundried tomatoes, spinach and chicken, served over linguine pasta.


1/2 lb (225 g) Linguine
2 tbsp (30 mL) Butter
1 Small red onion, thinly sliced
1 Clove garlic, minced
1/2 cup (125 mL) Sundried tomatoes, chopped
4 cups (1 L) Spinach
1 Pkg (400g) Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips
1/2 cup (125 mL) Chicken stock
3/4 cup (175 mL) Cream
Salt and pepper
3/4 cup (175 mL) Grated Parmesan cheese


BRING a large pot of salted water to a boil Cook pasta according to package directions until al dente. Drain and set aside.

HEAT butter in a large skillet over medium. Add onions and sauté for 2-3 minutes. Add garlic and sundried tomatoes and cook for another 2-3 minutes. Mix in spinach and cook until wilted. Add cream and stock; stir to incorporate. Toss in chicken and cook for 2-3 minutes. Season to taste with salt and pepper. Pour over pasta, sprinkle with Parmesan cheese, toss and serve.


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