Chicken Florentine with Linguine This is one of those recipes that is requested when the weather is grey and wet, but sometimes they want it even when it is summertime. It’s very tasty, very NON diet, and comforting! We have it with a warm crusty roll, green salad and a nice glass of Chardonnay.


  • 1 Tbspbutter
  • 8 ozmushrooms, sliced
  • 4 cbaby spinach, (i like to remove the stems)
  • 2 largeboneless, skinless chicken breasts
  • 2 Tbspbutter
  • 1 Tbspminced garlic
  • 1 Tbsplemon juice
  • 1 can(s)cream of chicken soup
  • 1 c1/2 and 1/2
  • 1/2 cfresh grated parmesan cheese
  • 1 tspbasil
  • 1 tsporegano
  • 1 tspsalt
  • 3/4 ccooked and crumbled bacon or real bacon bits
  • 2 cmozzarella cheese, shredded
  • 16 ozlinguine

How to Make Chicken Florentine with Linguine

  1. Preheat oven to 400. Grease a casserole dish.
  2. With a sharp knife, slice chicken breasts in half horizontally to make 4 fillets. This is easier if they are slightly frozen.
  3. Melt 1 Tablespoons butter in frying pan and saute mushrooms until watered out butter and mushrooms are turning brown. Add spinach and cook until wilted. Transfer mushrooms and spinach to casserole dish. Season chicken fillets with salt and pepper or seasoning salt of your choice and place them over.
  4. In a saucepan over medium heat, melt 2 tablespoons butter, then add minced garlic until fragrant, about 30 seconds. Stir in soup, lemon juice, half and half, and parmesan cheese. Add basil, oregano and salt. Stir to combine.
  5. Pour over chicken and vegetables in baking dish, cover with foil and place in oven for about 20 minutes.
  6. Uncover, add bacon and then mozzarella cheese, and continue to bake for 10 minutes, until cheese is getting crusty. For crustier cheese, use the broiler, but watch closely so it doesn’t burn.
  7. Meanwhile, cook the linguine.
  8. Serve the chicken florentine over drained pasta with lemon wedges to squeeze over.


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