Sunday, May 15, 1994

Chicken Florentine in Minutes From the Kitchen of: Jennifer Scheid

Chicken Florentine in Minutes
From the Kitchen of: Jennifer Scheid

  INGREDIENTS   
  3 cups water  
  
·     1 cup milk  
  2 tablespoons butter  
  2 packages (about 4 ounces each) fettuccine Alfredo or stroganoff pasta mix  
  
·     4 cups fresh baby spinach, coarsely chopped  
  
·     1/4 teaspoon black pepper  
  1 pkg (about 10 oz) refrigerated fully cooked chicken breast strips, cut into pieces  
  1/4 cup diced roasted red peppers  
  1/4 cup sour cream  
     
  Bring water, milk and butter to a boil in large saucepan over medium-high heat.    
  Stir in pasta mixes, spinach and black pepper.  Reduce heat to medium. Cook 8  
  minutes or until pasta is tender, stirring occasionally. Stir in chicken and red peppers.  
   Cook 2 minutes or until hot.  Remove from heat. Stir in sour cream.  

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