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!















Ingredients
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

Directions
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.

Chicken Noodle Soup

Chicken Noodle Soup

















My husband introduced me to this recipe years ago, and it has become one of our favorite meals to have during the crisp fall weekends. I love how it's full of veggies, chicken, and noodles, with just the perfect amount of well seasoned broth.

Ingredients
3 quarts chicken stock
2 lbs of chicken
5 medium sized potatoes, peeled and chopped
2 jalapenos, chopped
1 medium onion, diced
2 garlic cloves, minced
1 can of corn
6 carrots, peeled and chopped
1 package of mushrooms, sliced
1 package of egg noodles, wide
1/4 cup parsley, chopped
Coarse salt
Ground pepper
1/4 tsp cayenne pepper

Directions
Boil 3 quarts of chicken stock in a large soup pot. Cut chicken up into bite size cubes. Peel potatoes and cut into bite sized cubes. Put the chicken and potatoes in the boiling chicken stock, along with salt, pepper, and cayenne pepper. Prepare the vegetables. Once the chicken is no longer pink, about 10 minutes, put the vegetables in the pot. Cook on high heat for 20 minutes. Add pasta and cook according to package directions. Serve.