Creamy Mushroom Florentine
You can add chicken or shrimp to this recipe. Both are very, very good.
2 chicken breast, cut into bite size pcs or 1 lb shrimp
2 garlic cloves
1 can stewed tomatoes
1/2 lb mushrooms, sliced
1 tbsp. flour
2 cups mushroom broth (or chicken broth)
250 ml half and half cream
8 oz linguine
1/2 cup grated Parmesan cheese (we added a little Asiago)
2 cups spinach (we chopped ours)
2 tsp Brass Ring Original
In a large pot, melt a dab of butter and cook chicken or shrimp as desired. Add garlic, tomatoes and mushrooms. Simmer 2 mins and add flour, mix well and cook another 2 mins.
Add broth (mushroom is better, but chicken broth works well too) and half and half cream. Add BR Original. Break linguine and add to the simmering mixture. Cover and cook for approx. 15 mins or pasta is done. Don't overcook.
Remove from heat and add the spinach and cheese. Stir minimally and serve. Sprinkle a little more BR Original and cheese on top.
Very good and very easy!