It's a simple and flavorful rendition I came up with on my own in the kitchen one night.

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Name: Chicken Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: american
Ingredients: 1 package pasta; 1 package chicken breast tender strips; salt and pepper; olive oil; all-purpose seasoning like Cavendar's Greek seas; 1 clove fresh garlic or from a jar; 1 bunch fresh spinach; 1 tablespoon Butter; 1 tub sour cream; several swiss cheese slices; 1/2 cup milk; 1 serving parmesan cheese

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INGREDIENTS

1 package pasta
1 package chicken breast tender strips
salt and pepper
olive oil
all-purpose seasoning like Cavendar's Greek seas
1 clove fresh garlic ; or from a jar
1 bunch fresh spinach
1 tablespoon Butter
1 tub sour cream
several swiss cheese ; slices
1/2 cup milk
1 serving parmesan cheese

Servings

INSTRUCTIONS

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.

NOTES

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Chicken Florentine

1 package pasta
1 package chicken breast tender strips
 salt and pepper
 olive oil
 all-purpose seasoning like Cavendar's Greek seas
1 clove fresh garlic or from a jar
1 bunch fresh spinach
1 tablespoon Butter
1 tub sour cream
 several swiss cheese slices
1/2 cup milk
1 serving parmesan cheese

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.

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Nutrition

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Serving Size: 1 Serving (473g)
Recipe Makes: 2 Servings

Calories: 768
Calories from Fat: 108 (14%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 2.7g
Cholesterol 185.9mg		57 %
Sodium 236.4mg		8 %
Potassium 1378.7mg		36 %
Total Carbohydrate 134.9g		40 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 131.1g
Protein 31.5g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 768

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