Tuesday, December 15, 2009

Chicken Florentine is my new love

{Recipe for my basic breadcrumbs can be found here.}

This is based off one of my favorite Contessa freezer meals. I wanted to be able to make this at home, using my own ingredients. :)


3 packages {12 ounces each} fresh spinach {stems removed}
1/4 cup butter
3 - 5 tablespoons of minced garlic {this is a lot of garlic, but we're garlic-lovers}
1/4 cup all-purpose flour
1/3 cup half-and-half or whipping cream
5 cups cooked chicken, cubed
3/4 cup half-and-half or whipping cream
3/4 cup chicken broth
salt and pepper
1 cup grated Parmesan cheese

1 {12-ounce} bag of pasta, cooked {I use Penne or Bow Tie pasta, but whatever kind you have on hand will work.}


Cook spinach until done, drain well. In a skillet, melt 1 tablespoon butter; add sliced garlic. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1 tablespoon flour and blend well. Add 1/3 cup half-and-half and the spinach; simmer for 5 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken. Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup half-and-half and 3/4 cup chicken broth; continue cooking and stirring until thickened. Season to taste with salt and pepper. Add Parmesan cheese to sauce and pour over chicken. Bake at 400° for 20 minutes, or until it's lightly browned and bubbling. Serve over pasta.

*Alternate way to make: make as instructed, except, stir everything together, including pasta (al dente) and top with my basic bread crumbs and bake for 20 minutes until browned.
Serves 6.

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