Friday, June 20, 2008
CREAMY CHICKEN FLORENTINE OVER PENNE
When I shopped yesterday, I only picked up one carton of mushrooms instead of two, but I really wanted to make this dish tonight so I had to use--GULP!--canned mushrooms. It still turned out delicious, but I wouldn't do it except under extreme duress.
I love pasta and have tried hard to love whole wheat pasta. I've tried so many different brands it makes my head spin. Unfortunately, I have not fallen in love. In a desperate attempt to try to eat pasta more healthfully, I tried the new Ronzoni Smart Taste which has 6 grams of fiber in each serving. It was good. Of course fresh is better, but this is something I can live with since I miss eating pasta as often as we did in the past.
This recipe will feed 4 people who eat like birds, or 2 with normal appetites and you'll have a bit left over. Since it is lowfat and loaded with vegetables, eating a double portion isn't so bad. If you use regular pasta, the nutritional information per serving is: 231 calories, 3g total fat (1g saturated fat), 29g carbohydrates, 3g fiber, 21g protein, 145mg calcium); it would be lower in calories, fat, and carbs and higher in fiber using the Smart Taste. It was a snap to make, so it's a good choice for weeknights.
Creamy Spinach Florentine
1 tsp olive oil
2 cups sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 tbs flour
1 cup skim or 1% milk
1/2 cup beef broth
3/4 lb skinless, boneless chicken breast, cubed
10 oz package frozen chopped spinach, defrosted and squeezed dry
4 cups hot cooked penne or other medium-sized pasa
2 tbs grated Parmesan cheese
In a large nonstick skillet, heat the oil and add the chicken, mushrooms, onion, and garlic. Cook, stirring, for about 6 minutes. Add the flour and cook over low heat, stirring constantly, for 1 minute. Gradually add the milk and the broth, then bring to a boil, stirring as the mixture thickens. Stir in the spinach and grated cheese and return to a boil. Add the drained pasta, lower the heat, and cook for another minute until the pasta is coated with the sauce.
This was absolutely delicious and filling--I ate a portion and a half!