Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): tell us
Ingredients
Preparation
Cook some pasta; I used thin spaghetti.
In a medium saucepan, sautee chicken breast tender strips in a little bit of olive oil. I used about 5-6 strips.
Season with salt and pepper; I like to use Cavendar’s greek seasoning.
Add fresh/chopped onion and some garlic and cook until chicken is done.
Remove chicken and cut into chunks and return to pan.
Add spinach with a tablespoon or so of butter until it begins to wilt. I added enough to mostly fill the pan on top of the chicken
Now for the sauce.
Add a few tablespoons or so of sour cream. When it begins to stir in and settle down, lay slices of swiss cheese over the top of the pan – for me it took about 5-6 slices.
When the cheese melts, add about a ¼ cup of milk or so to thin it back out to a nice consistency.
Cover the top with Parmesean cheese– I like to use the Parm/Romano blend.
Stir.
Add more stuff if you don’t have enough for your pasta.
