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.
Add more stuff if you don’t have enough for your pasta.
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|Serving Size: 1 Serving (473g)|
|Recipe Makes: 2 Servings|
|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 %|
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Calories per serving: 768
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