Chicken Florentine
Roasted Red Pepper Fettuccine
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp all-purpose flour
- 2 Tbsp butter, divided
- 1 tsp bottled minced garlic
- 1 (9-oz) pkg baby spinach
- ⅓ cup dry white wine
- ⅓ cup half-and-half
Instructions
- Sprinkle chicken breasts with ¼ 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 chicken and brown 3 minutes per side or until chicken is done.
- Set chicken aside; keep warm.
- Melt remaining 1 Tbsp butter in skillet; add garlic, spinach and remaining ¼ tsp each salt and pepper.
- Cook 5 minutes or until wilted.
- Meanwhile, whisk together wine, half-and-half, and ½ Tbsp leftover flour; add to spinach mixture.
- Cook 5 minutes or until sauce is thickened; spoon over chicken.
Side Dish Ingredients
- 1 (9-oz) pkg refrigerated fettuccine
- ½ (7-oz) jar roasted red peppers, drained and sliced
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ¼ cup shredded Parmesan cheese
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook fettuccine according to package directions; drain, reserving 2 Tbsp pasta water.
- Transfer pasta to a serving bowl; toss in roasted peppers and remaining ingredients.
- Add reserved pasta water to reach a creamy consistency.
- Serve immediately.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
460
|
480
|
940
|
| Fat (g) | 21 | 14 | 35 |
| Sat. Fat (g) | 11 | 4 | 15 |
| Protein (g) | 44 | 21 | 65 |
| Carb (g) | 16 | 70 | 86 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 860 | 680 | 1540 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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