Chicken Florentine

Chicken Florentine.jpg

Do you love Italian food as much as I do? My goodness. Is anything more comforting than a creamy, rich sauce and a plate full of noodles?

There’s a few things I’m really digging about this dish. First, that creamy sauce is totally dairy free. The power of coconut cream canNOT be overstated in my opinion! It’s texture is smooth and creamy, it tends to take on the flavor of what you’re pairing it with, and it’s full of healthy fats, Win, win win!

Second, these noodles are absolutely grain free. Made with Sweet Potato Starch and Water, they’re a great replacement for traditional noodles. Yes, they’re typically used in Asian dishes, but trust me they work here!

And last but not least….it’s just on the table in under a half hour. BOOM.

I hope you enjoy it as much as we did!

Yield: 3-4

Chicken Florentine

prep time: 5 Mcook time: 20 Mtotal time: 25 M
Creamy and rich without the dairy, gluten and grains!


  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
Sauce and Assembly
  • 1 can coconut cream
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 2 tsp nutritional yeast
  • 2 tsp basil
  • 1 tsp parsley
  • 1 3.5 oz. package sweet potato glass noodles
  • Prepared chicken breasts (below)
  • 2 handfuls spinach


How to cook Chicken Florentine

For the Chicken
  1. Coat the chicken in the oil and spices.
  2. In a ceramic or cast-iron skillet, cook until done through.
  3. Cut into cubes, then set aside.
For the Sauce and Assembly
  1. Bring a small pot of water to a boil, and add the glass noodles. Boil for 6 minutes, then strain and rinse with cold water.
  2. While the noodles are boiling, prepare the alfredo sauce: Warm the coconut cream in a skillet.
  3. Add the all seasonings and simmer for about 5-6 minutes.
  4. To the sauce, add the chicken, spinach and noodles.
  5. Combine well and serve!
Created using The Recipes Generator