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Directions for: Quicky Chicken Florentine with Pasta, Fresh Peppers and Salad
Ingredients
Quicky Chicken Florentine with150 g frozen chopped spinach
tsp Mrs. Dash Original
8 large chicken breasts (750g)
1 can (284ml) cream of mushroom soup
cup lowest-fat mayonnaise
tsp garlic powder
tsp celery salt
Tbsp curry powder
cup fine bread crumbs
3 Tbsp grated low-fat Parmesan cheese
1 tsp dried parsley
Tbsp canola oil
1 pkg (375g) whole wheat penne pasta
Olive oil (optional)
Basil leaves (optional)
Salad and Fresh PeppersRomaine lettuce
Caesar dressing
Croutons
2 red peppers
Directions
Quicky Chicken Florentine with1. Preheat oven to 375F.
2. Squeeze the moisture out of spinach with a fork in a colander. Sprinkle with spice.
3. Cut each breast in half. Make a slice down the center of each half of the underside of the breast not cutting all the way through. Spoon 8 small mounds of spinach mixture on 9 x 9 baking dish, leaving space between each mound. Place a chicken breast slit side down on each mound.
4. Mix in a bowl in the following order: soup, mayonnaise, garlic powder, celery salt and curry powder. Stir until smooth. Distribute the sauce equally over the top of the chicken.
5. In another bowl, mix bread crumbs, Parmesan, parsley and oil together. Sprinkle over top of chicken and sauce.
6. Bake in hot oven. Set timer for 35 minutes. (It will cook for a total of 50 minutes.)
7. Fill a large pot with cold water for pasta. Set aside.
8. When timer rings for chicken, leave chicken in and bring water for pasta to a boil.
9. When water is boiling, add pasta and set timer for 10 minutes or follow package directions.
10. When pasta is cooked, rinse and toss with a little olive oil and basil.
Salad and Fresh Peppers1. Place lettuce in salad bowl and set aside in fridge.
2. Toss with dressing and add croutons.
3. Sliver red peppers and place on a plate.
See more: Dinner, Herbs, Bake, Cheese, Lunch, Poultry, Pasta, Vegetables, Rice/Grain, Main