Viewing post #1220050 by vic
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Here's my own take on Bertolli's Chicken Florentine:
8 oz. Penne Regata pasta or bow-tie pasta
6 strips boneless, skinless chicken tenders, cut into 1" chunks
1 teaspoon minced garlic
5 oz. baby spinach
1 cup heavy cream
4 tablespoons butter
salt and pepper to taste
Cook pasta according to directions until tender or al dente, according to your preference, and drain.
In large saucepan, saute chicken in small amount of vegetable oil until done. Add garlic to pan, then
add drained pasta, cream, butter, spinach and salt and pepper. Simmer on low until spinach is wilted
and mixture is heated throughout. Serve with salad and bread.