Easy Chicken Florentine |
| Name: |
Rachelan Griffin |
| Base: |
Fort Hood |
| Recipe: |
4 Boneless Skinless Chicken Breasts, or 2 lbs leftover chicken
1 package Lipton's Garlic Alfredo Pasta mix
1 cup frozen spinach
2 tsp dried basil
1 tsp dried parsley
Grated parmesan cheese to taste
20-30 minutes
Poach chicken breasts and cube, or cube left over chicken. Cook Alfredo pasta mix according to package directions. Cook spinach according to directions, and drain well. Add basil and parsley to spinach. Combine pasta, spinach, parmesan cheese and chicken and toss to coat well. Heat over medium heat until heated through and salt and pepper to taste. Serve with parmesan cheese. |
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