Thursday, November 5, 2009

Chicken Florentine

I love creamy sauce pasta dishes so I was excited to make Chicken Florentine. The dish turned out delish with the perfect ratio of sauce, pasta, veggies, and chicken. It wasn't too time consuming and tasted like something from a restaurant!

4 skinless, boneless chicken breast halves
1/4 cup butter
1 tbsp minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
10 ounces frozen spinach, thawed (or fresh!)
4 ounces fresh mushrooms, sliced
2/3 cup bacon, cooked and chopped
2 cups shredded mozzarella cheese
8 ounces penne pasta

Cut chicken into bite sized pieces. Saute in olive oil until no longer pink, about 5 to 7 minutes. Meanwhile, melt 1/4 cup butter in a saucepan and bring water to a boil in a separate pot for the penne pasta; once boiling, add pasta and cook according to the package directions. To the melted butter saucepan, add garlic, lemon juice, and mushrooms. Sautee until mushrooms are soft, about 5 minutes. Add cream of mushroom soup, Italian seasoning, half and half, parmesan cheese, spinach, and mozzarella cheese. Heat on medium low until a creamy sauce is made. Add cooked chicken and bacon bits. Add pasta. Stir to combine.

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