Chicken Florentine

I love to incorporate different flavors in pasta, ad always aim to sneak vegetables in when I can! This one is so simple and has over 40 grams of protein in 1 serving.
Course Main Course
Cuisine Italian


  • 1 red onion, diced
  • 1 package mushrooms
  • 6 slices hickory smoked bacon
  • 1 tbsp butter
  • 5 oz spinach
  • 1/4 cup white wine
  • 5.3 oz cottage cheese Good Culture
  • 1 cup milk (skin or 2% fair life)
  • 1/3 cup parmesan cheese, grated
  • 2 cloves garlic
  • 2 tbsp cream cheese
  • 1 box pasta, prepared according to label
  • salt, pepper, garlic powder


  • Cook the bacon in a large skillet, remove from pan on paper towel and drain the grease.
  • In the same skillet, add 1 tbsp butter. Add red onion. Saute for 3-4 minutes.
  • Add the mushrooms and cook for 10 minutes or until cooked down. Add in the white wine.
  • While that is simmering, make the sauce. In a blender add cottage cheese, cream cheese, milk, parmesan, garlic cloves, and a little bit of salt pepper and garlic. Blend until combined.
  • Add corn starch to the onions and mushrooms. Stir until well combined. Add the spinach and sauce. Bring to a simmer. Stir in the cooked pasta.
  • Continue to cook until the same is thickened and spinach is wilted. Enjoy!


Sometimes I add some red pepper flakes on top for a little bit of a kick, I also add a few ounces of grilled chicken. 
Keyword chicken, florentine, pasta

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