Chicken Florentine with Linguine
Chicken Florentine with Linguine
2 tbsp butter
1 lb boneless, skinless chicken breasts, cut into thin strips
salt and pepper
2 tbsp finely chopped garlic
1 (7 ounce) jar roasted red pepper, drained and cut into thin strips
1 (6 ounce) bag fresh spinach, torn into bite-size pieces
1 cup prepared light Alfredo sauce
1 (16 ounce) package linguine noodles, uncooked
grated Parmesan cheese
In a large skillet, over medium heat, melt butter. Season chicken with salt and pepper. Add chicken and garlic to butter. Cook 5 to 7 minutes or until no longer pink. Stir in roasted pepper. Layer spinach on top. Cover. Steam 3 minutes or until spinach wilts.
Stir Alfredo sauce into chicken mixture. Reduce heat to low and heat through.
Meanwhile, cook linguine according to package directions. Drain. Reserve 1/4 cup pasta cooking water. Stir cooking water into chicken mixture. Toss with hot pasta. Sprinkle with cheese.
|
Linear Mode
