Chicken & Mushroom Linguini Florentine

Chicken & Mushroom Linguini Florentine


400gm linguini
Olive oil
2 small/medium boneless skinless chicken breasts
240gm button mushrooms
1 brown onion, finely chopped
2 tbsp unsalted butter
2 tbsp all-purpose flour
4 garlic cloves, finely chopped, minced or grated
250ml chicken broth
200mlml cream
Salt and pepper
120 g fresh baby spinach, loosely packed
1 tbsp dijon mustard
1 tsp dried tarragon
pinch of dried oregano
Freshly grated pecorino to serve
Crusty bread


1. Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 tbsp oil.
2. Add chicken breasts and sauté until golden brown and cooked through.
3. Bring a pot of water to the boil, cook linguini for 8 minutes.
4. Remove chicken from pan and rest for 10 minutes. Slicing thinly and set aside.
5. Add 2 tbsp oil to the pan and add sliced mushrooms and onion.
6. Sauté until soft and golden, about 5 minutes. Remove from pan and set aside.
7. Lower the heat, add 2 tbsp butter to the pan, 2 tbsp flour and garlic, then whisk for 2 minutes to cook out the flour.
7. Slowly whisk in the stock, then the cream. Bring to a simmer and whisk until smooth and creamy.
8. Stir in the mustard, then the spinach, and stir until wilted.
9. When linguini is cooked, drain and set aside.
10 Add the chicken, mushrooms, onion, and stir to combine.
11. Add the linguini and toss to combine.
12. Add the tarragon, season to taste if needed, and serve with cheese and bread.

Serves four


If you have your ingredients prepared, this should time out so the pasta is cooked just before serving. If the pasta cooks early, give it a spray with some olive oil to prevnt it sticking while you finish the sauce.

The mustard and the tarragon combine in taste and smell to make this dish seem more French than Italian.

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