Creamy Chicken Florentine

Step 1

In a large skillet over medium-high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.

Step 2

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder, and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.

Step 3

Remove from the heat and add the Parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.