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Florentine Chicken Alfredo

October 21, 2012


Recipe Serves Four

2 Tbsp Olive Oil

16 oz Boneless Chicken Breast, cut into 1 inch pieces

2 Tbsp Flour

16 oz fresh Baby Spinach leaves

2 Tbsp Water

1 Medium Sweet Onion

1 Cup Brown Rice [cooked]

1/4 Tsp freshly grated nutmeg

12 oz Alfredo Sauce

Ground Black Pepper & Sea Salt [to taste]

Set oven to 350F

In a large saucepan over medium heat saute onion with olive oil for 3-4 minutes.

Coat chicken pieces with flour.

Add chicken to saucepan over medium heat browning all sides.

Remove and transfer sweet onions & chicken pieces to casserole dish.

Add cooked rice to casserole dish, toss lightly with sweet onions & chicken pieces.

Add fresh spinach and water to saucepan over medium high heat.

Cover spinach and cook for 4-5 minutes.

Transfer to casserole dish, toss lightly.

Sprinkle with ground black pepper and sea salt, toss lightly.

Pour Alfredo sauce over chicken spinach mixture.

Place in oven for 30 minutes, until chicken pieces are thoroughly cooked.


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