Chicken Florentine
Roasted Red Pepper Fettuccine
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¾ tsp salt
- ¾ tsp pepper
- ¼ cup all-purpose flour
- 6 Tbsp butter
- 1 Tbsp bottled minced garlic
- 2 (9-oz) pkg baby spinach
- 1 cup dry white wine
- 1 cup half-and-half
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper; dredge chicken in flour, reserving any remaining flour.
- Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat.
- Add 3 chicken breasts, and brown 3 minutes per side or until chicken is done.
- Repeat process with 1 Tbsp butter and remaining chicken; set chicken aside, and keep warm.
- Melt remaining 4 Tbsp butter in skillet; add garlic, spinach and remaining ¼ tsp each salt and pepper.
- Cook 5 minutes or until spinach is wilted.
- Meanwhile, whisk together wine, half-and-half, and 2 Tbsp leftover flour; add to spinach mixture.
- Cook 5 minutes or until sauce is thickened; spoon over chicken.
Side Dish Ingredients
- 2 (9-oz) pkg refrigerated fettuccine
- 1 (7-oz) jar roasted red peppers, drained and sliced
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ½ cup shredded Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
Side Dish Instructions
- Cook fettuccine according to package directions; drain, reserving ¼ cup pasta water.
- Transfer pasta to a serving bowl.
- Toss in red peppers and remaining ingredients.
- Add reserved pasta water to reach a creamy consistency.
- Serve immediately.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
320
|
690
|
| Fat (g) | 19 | 9 | 28 |
| Sat. Fat (g) | 11 | 2.5 | 13.5 |
| Protein (g) | 29 | 13 | 42 |
| Carb (g) | 10 | 47 | 57 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 510 | 460 | 970 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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