Recipe Rescue: Chicken Florentine at Home
Every once in awhile its nice to go out to eat some of your favorite dishes, but this time of year money is tight… so, let’s make your favorites at home!
Making your favorite restaurant meals at home is easier than you think, with a little short cut here and there, it’ll go smoothly and taste great… you can do it, so let’s get cooking!
HERE’S WHAT YOU’LL NEED:
2 Boneless/Skinless chicken breasts, 1 can of cream of mushroom soup, 1 can of cream of chicken soup, 1 soup can of milk, 1 medium onion (diced), 1 lb of bow-tie pasta, 1 10z frozen package of spinach (thawed), 1/2 cup of a three cheese blend (Romano, Parmesan, Asiago), 1 cup of shredded mozzarella, 1 Tbs garlic powder and a dash each of salt and ground pepper.
PUTTING IT ALL TOGETHER:
Saute the chicken in part olive oil and butter and season with garlic and salt and pepper (about 7 minutes on each side-when you flip the chicken add the diced onions) while the chicken is cooking start the noodles using package instructions. Remove the chicken to a cutting board and add to the pan the soups and milk. Cube or Dice the chicken and add to the pan, now add the thawed and drained spinach along with the three cheese blend and half of the mozzarella. Mix all together and put in a baking dish. Top with left over mozzarella and bake for 30 minutes at 350 degrees.
-You can add another chicken breast if you like it meatier without needing to adjust anything else in the recipe. (if it seems too thick however, add a dash or two of milk)