Chicken Florentine Sauce (Serve over pasta)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 337.3
- Total Fat: 18.0 g
- Cholesterol: 62.9 mg
- Sodium: 960.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.8 g
- Protein: 27.7 g
View full nutritional breakdown of Chicken Florentine Sauce (Serve over pasta) calories by ingredient
Introduction
Chicken, spinach, mushrooms with a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings. Sprinkled with mozarella Chicken, spinach, mushrooms with a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings. Sprinkled with mozarellaNumber of Servings: 6
Ingredients
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1 pound boneless skinless chicken breast meat
1/2 stick margarine
1 1/2 tsp minced garlic
1 T lemon juice
1 (10.75 oz) can condensed cream of mushroom soup
2 tsp Italian seasoning
1/2 cup skim milk
1/2 cup grated Parmesan cheese
1 bag fresh baby spinach (about 6 cups)
1 package of fresh sliced mushrooms (8 oz)
5 medium slices bacon, cooked, drained & chopped
1/2 cup mozarella cheese, shredded (2 oz)
1/2 cup white cooking wine
Directions
1. Preheat oven to 350 degrees. Cook bacon on stove. Drain, cool, chop and set aside.
2. After bacon greased is drained from skillet, cook chicken breasts a few minutes on each side; cut into bite-size pieces (will still be uncooked).
3. Melt 3 T of the margarine over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, milk and Parmesan cheese.
4. In separate skillet, saute spinach in the remaining 1 T of margarine with mushrooms and cooking wine.
5. Pour the cooked spinach/mushroom mixture in the bottom of a 9x13 casserole. Pour over the cream sauce. Then top with chicken, bacon, and mozarella.
6. Bake 25 minutes at 350 degrees until bubbly and lightly browned.
Serving Size: Makes 6 (8 oz) servings
Number of Servings: 6
Recipe submitted by SparkPeople user HOTPINKALICIOUS.
2. After bacon greased is drained from skillet, cook chicken breasts a few minutes on each side; cut into bite-size pieces (will still be uncooked).
3. Melt 3 T of the margarine over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, milk and Parmesan cheese.
4. In separate skillet, saute spinach in the remaining 1 T of margarine with mushrooms and cooking wine.
5. Pour the cooked spinach/mushroom mixture in the bottom of a 9x13 casserole. Pour over the cream sauce. Then top with chicken, bacon, and mozarella.
6. Bake 25 minutes at 350 degrees until bubbly and lightly browned.
Serving Size: Makes 6 (8 oz) servings
Number of Servings: 6
Recipe submitted by SparkPeople user HOTPINKALICIOUS.