Creamy Chicken Florentine Pasta

loveandoliveoil.com

Betsey

subheading: For Chicken:

1 pound / 453 g chicken tenders, or chicken breasts cut into 1-inch strips

1½ teaspoons garlic powder

1 teaspoon Italian seasoning

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoon butter

subheading: For Sauce:

8 oz / 227 g linguine pasta, or other shape as desired

1 small onion, diced (about ½ cup diced)

3 garlic cloves, finely chopped (about 3 tablespoons)

½ teaspoon red pepper flakes, more or less to taste

2 tablespoons all-purpose flour

¼ cup white wine

1½ cups / 300g g chicken broth

2 teaspoons dijon mustard

½ cup / 75 g heavy cream

2 teaspoons lemon juice, more or less to taste

½ teaspoon kosher salt, more or less to taste

½ teaspoon freshly ground black pepper, more or less to taste

6 oz baby spinach, coarsely chopped

parmesan cheese, for topping

Directions at loveandoliveoil.com

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