Shelly's Recipe

CHICKEN FLORENTINE WITH MUSHROOMS AND ARTICHOKES

Category: Pasta - Meat

6 oz dried angel hair pasta
2 cloves garlic, minced and divided
6 tbsp olive oil, divided
4 boneless, skinless chicken breasts, cubed
1/2 (10 oz) pkg fresh spinach
6 tbsp butter
3 green onions, chopped
1 (8 oz) pkg fresh mushrooms, sliced
1/4 cup flour
2 tbsp chopped parsley
1 tsp salt
1/2 tsp pepper
1 cup milk
1/2 cup dry white wine or chicken broth
1/2 cup shredded Swiss cheese
6 oz jar marinated quartered artichoke hearts, drained
3 tbsp fresh lemon juice

Cook pasta according to pkg directions. Drain. Saute 1 clove garlic in 3 tbsp olive oil for 2 minute. Add pasta and toss; set aside.

Heat remaining oil in same skillet. Add remaining garlic; saute 2 minutes. Add chicken; cook 6 minutes or until browned.

Place pasta into a lightly greased 13x9 inch baking dish. Layer spinach over pasta; top evenly with chicken.

Melt butter in same skillet. Add onions and mushrooms, cook until mushrooms are tender. Stir in flour and next 3 ingredients. Reduce heat to medium-low. Gradually whisk in milk and wine; cook 1 minute. Add cheese, stirring just until melted. Remove from heat; stir in artichokes and lemon juice. Pour sauce mixture evenly over chicken. Bake at 350 for 30 minutes. Serves 4.