| | Chicken Florentine 1/2 cup of nonfat Italian Dressing
1 tablespoon of Italian seasoning
1 pound of skinless, boneless chicken breast
Alfredo Sauce
One 10 ounce package of frozen chopped spinach, thawed and squeezed to drain
12 ounces of uncooked fettuccine
1 tablespoon of olive oil or vegetable oil |
|
Mix the dressing and Italian seasoning in a large glass or plastic bowl, add the chicken, turning to coat. Cover and refrigerate for 20 minutes. Meanwhile, prepare the Alfredo sauce as directed, except omit the nutmeg. Stir the spinach into the sauce. Cook and drain the fettuccine as directed on package. While fettuccine is cooking, heat the oil in a 10 inch nonstick skillet over medium high heat. Remove the chicken from marinade. Cook the chicken in oil 7 to 10 minutes, turning once, until juice is no longer pink when the centers of the thickest part are cut. Toss fettuccine and spinach mixture. Place fettuccine on serving platter. Top with chicken and sauce. Makes 4 servings |
