Creamy Chicken Mushroom Florentine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and has a similar flavor profile.

Introduce the recipe for creamy chicken mushroom Florentine.

Mention using Thrive Life chicken instead of fresh chicken breasts.

Use half an onion from previous cooking.

Add a pint of home canned mushrooms, or substitute with canned mushrooms if preferred.

Use half of a 26-ounce can of cream of mushroom soup, approximately 10.5 ounces.

Add mozzarella cheese, cutting off a piece to use about 6 to 8 ounces, or to taste.

Prepare to cook linguine noodles while reviving the chicken.

Heat a dab of olive oil in a cast iron pan.

Drain the mushrooms and add them to the pan with the revived onions.

Cook the mushrooms and onions until heated through.

Add the cream of mushroom soup to the pan and incorporate well.

Season with black pepper and add about 2 tablespoons of grated Parmesan cheese.

Slice mozzarella cheese and add it to the pan, mixing until melted.

Boil water for the linguine noodles and add them to the pot once boiling.

Drain the noodles when cooked al dente and incorporate them into the mushroom mixture.

Add a handful of spinach to the mixture and stir until wilted.

Plate the dish and serve with garlic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens