Tuesday, August 14, 2012

Chicken Florentine Pasta

It is about time, right?!!! I have been SOOO off the grid lately.  Call it moving across the country, call it summer vacation, call it laziness, call it whatever you want but I think it is high time I get a new post on here. If for no other reason than to NOT have to look at the cinnamon sticks any more!

I have been so NOT in the mood to cook lately, so I am forcing myself to come back slow and easy.  And that is exactly what this recipe is, well the easy part anyway!  I found it over at Picky Palate. My whole family loved it and the leftovers were great too!  I may have changed the recipe slightly...

Chicken Florentine Pasta
(8 servings)

2 T extra virgin olive oil
1 cup finely chopped onion
1 clove of garlic minced
4 cups fresh baby spinach leaves
2 cups cooked, shredded chicken breasts
1/4 t freshly ground pepper
salt to taste
2 cups Philadelphia Cooking Creme (found in the cream cheese section at the grocery store)  I used reduced fat Italian flavored, yum!
1 pound pasta, I used bowtie pasta, cooked al dente
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350. Spray a 9x13 in pan with cooking spray.   Place the oil in a large pot and when it has heated up add onion and cook until soft.  Add the garlic and cook until fragrant, about 1 minute.  Stir in the spinach leaves and stir until wilted.  Add the cooked and shredded chicken and pepper and cook until heated through.  Add the cooking creme and mix well. Lastly, add the cooked pasta until combined. Salt to taste,  I didn't add any.  Transfer this mixture to the baking dish and top with shredded cheese.  Bake for 20-30 minutes, until the cheese is melted.  Serve with salad and breadsticks.

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