"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fast but Fancy Chicken Florentine Recipe

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This recipe for Fast but Fancy Chicken Florentine, by , is from Prism Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angi Schuerman
Added: Friday, June 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 giant portobello mushrooms (cleaned & sliced)
1 box Green Giant Spinach (thawed)
1/2 cup white cooking wine
1 packet Alftedo sauce powder
1 bag Bertolli Chicken Florentine & Farfalle
1/2 cup shredded parmesan cheese
1 loaf Italian bread
1 bottle or 2 of your best Pinto Grigio Wine (for drinking not cooking)

Directions:
Directions:
Saute mushrooms in extra virgin olive oil over high heat. Once mushrooms are browned, reduce heat to medium and add Spinach and Bertolli Chicken Florentine and Farfalle. Cover and cook until chicken, pasta and sauce are piping hot, stirring every few minutes. Reduce heat to low and add wine and packet of Alfredo sauce. Cover to let the sauce thicken. Sprinkle with shredded parmesan cheese. Serve with baked and buttered warm Italian bread and Pinot Grigio Wine. This meal takes 15 minutes to prepare but will impress the finest of guests!! Enjoy!!

Personal Notes:
Personal Notes:
Sometimes you have to cheat a bit!

 

 

 

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