Monday, July 26, 2010

Chicken Florentine

•1/2 cup Italian salad dressing
•1 tsp. dried Italian seasoning mix
•4 boneless, skinless chicken breasts
•16 ounce jar alfredo sauce
•10 ounce package frozen chopped spinach, thawed and well drained
•2 Tbsp. olive oil
•12 oz. cooked fettuccine
•1/2 cup grated Parmesan cheese

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Combine alfredo sauce with spinach in medium bowl. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese. Serves 4

1 comment:

  1. Next time I think I would cut up the chicken breasts- at least in half- before marinating. They did not cook in the time alotted and would have been better smaller anyway. I would also consider two jars of sauce to one box of spinach.


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