Chicken Florentine - The Remix

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 boneless skinless chicken breasts
• 1 (20 ounce) package chopped spinach
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups mushrooms (you can used canned or fresh)
• 3 tablespoons butter (unsalted)
• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1 (14 1/2 ounce) box pasta
• salt
• pepper
• garlic and herb seasoning
• worcestershire sauce
• 1 (14 1/2 ounce) can chicken broth

Recipe

• 1 boil water for pasta.
• 2 rinse the spinach thoroughly in a collander and let it drain.
• 3 in a large sautee pan on med-high flame, heat olive oil, garlic and butter, just to brown the garlic, and melt the butter.
• 4 add drained spinach, mushrooms, chicken broth, and salt and pepper to taste.
• 5 stir to throughly combine and cook until almost all liquid is absorbed.
• 6 stir in marscapone, then stir in cream cheese, let simmer on low flame while cooking chicken.
• 7 while spinach mixture is simmering, pan-sear chicken, adding worcestshire sauce, garlic and herb seasoning, and salt and pepper to taste.
• 8 while chicken is cooking, add pasta to boiling water and prepare according to box directions.
• 9 add cooked chicken to spinach, stir thoroughly, allow to simmer on lowest flame while pasta cooks.
• 10 drain pasta thoroughly and pour into serving platter.
• 11 pour spinach and chicken mixture over pasta and toss gently.
• 12 serve and enjoy!