Chicken Florentine Pasta

Chicken Florentine Pasta

A good way to introduce spinach to fussy eaters! its really yummy, with all the ooey-gooey melted cheese... not too difficult to prepare either, definitely worth a try...

Nirmala Prem


  1. 2 Tablespoons olive oil
  2. 1 Teaspoon garlic , finely chopped
  3. 1 Teaspoon flatleaf parsley , finely chopped
  4. 1 Cup mushrooms fresh , sliced
  5. 1/2 Cup white onion , chopped
  6. 1/2 Cup red bell pepper , chopped
  7. 2 Cups spinach , frozen , chopped thawed
  8. 1 Cup cottage cheese
  9. 1/2 Cup parmesan cheese , finely grated
  10. 1/2 Cup cheddar cheese sharp , finely grated
  11. 2 can chicken Campbell soup , small
  12. 5 Cups pasta cooked
  13. 1 Cup chicken , roasted and cut into pieces
  14. To Taste salt
  15. To Taste red chilli flakes
  16. 1/2 Teaspoon oregano , dried
  17. butter to coat the baking dish
  18. To Taste Pepper
  19. Cheddar cheese
  20. cheese Parmsan


25 mins
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    Heat olive oil in a non-stick skillet, and add the red chilli flakes, chopped garlic and white onion. stir over medium heat till translucent.

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    Add the mushrooms, red bell pepper and flat leaf parsley. stir till cooked.

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    Add the chopped spinach, making sure that you squeeze out all the water from it before adding it to the skillet.

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    When the vegetables are nearly cooked (about 5 minutes) season with salt, pepper and oregano.

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    Take it off the heat, set aside till cooled to room temperature.

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    Cook the pasta according to package directions, but not till al-dente. drain it 2 - 3 minutes before al-dente stage, because it will continue to cook in the oven.

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    In a deep mixing bowl, combine the blended cottage cheese, parmesan and cheddar. mix well.

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    Add the campbell soup to this and stir well to incorporate.

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    Add the pieces of roasted chicken (you can use grilled if you like, either way is fine). make sure the chicken is boneless, and cut into bite size pieces.

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    Add the cooked vegetables, mix well.

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    Add the pasta, and mix well to combine. the sauce should coat the pasta well, and the vegetable sand chicken pieces should be evenly spread through the pasta.

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    Rub the baking dish of your choice (glass or ceramic) with the butter.

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    Place the prepared pasta into the dish, and top it with the reserved parmesan and cheddar.

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    Bake in an oven preheated to 180 degrees C for about 25 - 30 minutes, till the cheese on top has melted and is bubbly and golden.

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    Remove from the oven, let rest for 5 - 10 minutes. serve with a side of fresh salad.

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