Shelly's Recipe

CHICKEN FLORENTINE

Category: Chicken

1/2 cup nonfat Italian Dressing
1 tbsp Italian seasoning
1/8 tsp ground black pepper
4 skinless boneless chicken breasts
1 tsp olive oil
1 pkg (10 oz) frozen leaf spinach, thawed and squeezed
2 tbsp chopped fresh basil
1 garlic clove, minced
1 recipe favorite Alfredo Sauce
1/4 cup grated Parmesan cheese
12 oz cooked fettuccine


In a resealable bag, combine first 3 ingredients and add chicken; turning to coat. Cover and refrigerate 20 minutes.

In a large skillet, heat oil over medium heat. Drain chicken from marinade; add to the skillet and cook, turning once, until cooked and no longer pink, about 8-12 minutes. Remove skillet from heat; cover with foil to keep warm.

Meanwhile, in a large saucepan, combine spinach, basil, and garlic. Cook over medium heat, covered, until heated though. Add to hot fettuccine.

Arrange pasta mixture on a serving plate; top with chicken and sauce. Sprinkle with parmesan. Serve immediately. Serves 4