Chicken Florentine

One meal that I love is Chicken Florentine. Delicious chicken, spinach and a creamy cheese sauce. I'm not proud to say that my first interaction with this dish was one of the Bertoli's Frozen Meals for 2 that totally has more fat in it than anyone should consume in a day. I am proud to say that I have found a way to make it just as tasty with a lot less fat. This dish is bound to make your day and warm you up.



Chicken Florentine: Serves 4

8oz Pasta
1/2lbs Chicken Breast (Boneless/Skinless)
2-3 Garlic Cloves - Minced
1/4C Onions - Diced
1tsp Olive Oil
1/4C Cream Cheese (1/3 less fat)
1/2C Sour Cream
1/4C Milk
1/4tsp Garlic Powder
1-1/2tsp Parsley
12oz Fresh Spinach
1/4C Parmesan Cheese - Shredded

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side. While the pasta is cooking mix the cream cheese, sour cream, milk, garlic powder, 1tsp parsley (dried) and parmesan cheese together and set to the side. Chop the chicken into small bite size pieces and sprinkle with salt and pepper and remaining parsley. In a large skillet heat the olive oil over medium heat and add the onions and cook for 5-6 minutes until they start to turn translucent, add the garlic and cook for another 30-40 seconds, then add the chicken to the pan and cook through. Remove the chicken and onions from the pan and place to the side. Return the pan to the stove and add the spinach with 1/2C pasta water and some salt and pepper and cover with a lid and let it wilt down, stirring occasionally. Once wilted drain the spinach in a colander being sure to press down on it to get out as much liquid as possible. Add the spinach to the chicken, mix with the pasta in the pasta pot with the sour cream mix and cook over low heat for 1-2 minutes. Serve and enjoy.

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WW: 10 Points Plus / serving