Chicken Florentine in Minutes
the Editors of Publications International, Ltd.
Chicken Florentine in Minutes
Yield
Makes 4 servings
Ingredients
| 3 | cups water |
| 1 | cup milk |
| 2 | tablespoons butter |
| 2 | packages (about 4 ounces each) fettuccine Alfredo or stroganoff pasta mix |
| 4 | cups fresh baby spinach, coarsely chopped |
| 1/4 | teaspoon black pepper |
| 1 | package (about 10 ounces) refrigerated fully cooked chicken breast strips, cut in bite-size pieces |
| 1/4 | cup diced roasted red peppers |
| 1/4 | cup sour cream |
Preparation
- Bring water, milk and butter to a boil in large saucepan over medium-high heat. Stir in pasta mixes, spinach and black pepper. Reduce heat to medium. Cook 8 minutes or until pasta is tender, stirring occasionally.
- Stir in chicken and red peppers; cook 2 minutes or until hot. Remove from heat. Stir in sour cream.
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