I was trying to menu plan on Monday and looked through my saved recipes and found this, I saved it a long time ago. It looked good, we ended up having some friends come over tonight and this was the perfect recipe as it was enough for all of us.
Overall this was a hit, it was simple to through together but took a lot of pans, I will make it again, but will add more spices to the cream sauce as I felt like it was lacking something.
Chicken and Mushroom Florentine (From: Cooking Light)
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1 (16-ounce) can fat-free, less-sodium chicken broth, divided
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4 cups sliced mushrooms (I used about 2 cups)
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1/3 cup chopped onion (I used onion powder)
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1 (10-ounce) package fresh spinach (I used frozen spinach)
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1 (12-ounce) can evaporated fat-free milk, divided
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1 teaspoon garlic powder
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1/2 teaspoon seasoned salt
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1 tablespoon cornstarch
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1 cup (4 ounces) shredded part-skim mozzarella cheese (I used 6 blend italian cheese)
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4 cups hot cooked ziti (about 3 cups uncooked short tube-shaped pasta)
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Cooking spray
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2 cups shredded cooked chicken breast (about 3/4 pound)
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1 cup (4 ounces) shredded marbled cheddar and Monterey Jack cheese
Preheat oven to 350°.
Bring 1 cup broth to a boil in a large nonstick skillet. Add mushrooms, onion, and spinach; reduce heat, and simmer for 10 minutes.
Combine the remaining broth, 1 cup milk, garlic powder, and salt in a medium saucepan; bring to a simmer. Combine remaining milk and cornstarch in a small bowl. Add cornstarch mixture and mozzarella to broth mixture; cook 2 minutes or until thick.
Arrange pasta in bottom of a 3-quart casserole coated with cooking spray; top with spinach mixture and chicken. Spoon broth mixture over chicken, and sprinkle with cheddar. Bake at 350° for 30 minutes or until cheese melts and begins to brown.
Kate
July 26th, 2008
This looks fantastic! I tagged you for a fun meme:
http://katorade.blogspot.com/2008/07/warriors-ever-glorious.html
Amber
July 27th, 2008
I bet this was awesome! I love anything with pasta, chicken, cheese and mushrooms.