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Tuesday, September 26, 2006

Chicken Florentine Fettuccine Alfredo

No source for this recipe except my own head...I just came up with it one night. Not that it's anything extraordinary, but it is rather tasty. This serves 2-4 (depending on portion sizes - it was enough for dinner for the two of us and lunch for me the next day), but it's easily doubled.

1/2 lb. boneless chicken breast or tenderloin, cubed
1 tsp. minced garlic
~2 tsp. olive oil (couple of swirls around the pan, just eyeball it)
Good sized pinch of Kosher Salt & Cracked Black Pepper
1 Tbsp. butter
1/2 jar Prego Roasted Garlic Parmasean Alfredo Sauce
~1/4 cup milk (or more as needed)
1 tsp. chicken boullion granules
1 10 oz. box frozen leaf spinach, drained & chopped
1/2 pound fettuccine, cooked according to package directions

In a skillet (preferably with straight sides), saute minced garlic and chicken in the olive oil over high heat. Add salt & pepper and cook chicken until no longer pink, about 5-7 minutes. Add butter and stir to coat chicken. Turn the heat down to medium. Add half jar of alfredo sauce, milk, and chicken boullion granules. Simmer over medium heat for a few minutes. Add about 7.5 ounces of the spinach. (Adding more milk if the sauce gets too thick.) Heat spinach through and serve over prepared fettuccine.

1 comment:

Anonymous said...

Yum! Just what I was looking for!!