You won’t miss a bite of One-Pot Autumn Chicken Florentine thanks to the orecchiette,
which translates to “little ears” in
Italian — the pasta expertly cradles the earthy medley
of mushrooms, hearty rainbow chard,
and juicy chicken thighs.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Cut chicken and rainbow
chard; refrigerate.
Test Kitchen Tip
Opt for chicken
thighs over
chicken breasts
to keep chicken
tender without a
large nutritional
trade-off.
Instructions
Heat butter in a 12-inch saucepan
over medium-high heat. Add chicken;
cook for 10 minutes. Add mushrooms
and chard stems; cook for 5 minutes.
Stir in flour; cook for 1 minute.
Whisk in broth, half-and-half, salt,
and pepper gradually; bring to a boil.
Add pasta; reduce heat to medium.
Cover, and cook for 12 minutes.
Remove from heat; stir in chard
leaves until wilted. Top with
pepper, if desired.
