Wednesday, October 14, 2009

Chicken Penne Florentine

Every now and then I'll look in my fridge and see 5-6 mini pyrex bowls full of left over veggies, broth, chicken, etc. Tonight I had 5 varieties of veggies chopped up and not a lot of any of them! I decided to throw them together with a little bit of this and that in an effort to not throw out all of that food (or more likely let it rot until it's undefinable). I was so impressed with the end results and can't emphasize enough how delicious this is! This is a hearty veggie filled pasta that you can feel good about eating. Enjoy!

Source: Stephanie Cooks Original

1/2 box of penne
1 cup of diced cooked chicken
1/2 small yellow onion
1 small tomato, diced
5 oz frozen chopped spinach, defrosted
1/2 cup mushrooms, chopped
1.5 cups homemade cream of chicken soup (or 1 can)
1/3 cup 2% mozzarella cheese
1/2 cup chicken broth
1 tablespoon olive oil

1- Cook the pasta according to the directions on the box, set aside.
2- In a large nonstick skillet heat the oil over medium heat. Add the onion and mushrooms, saute for 3-4 minutes.
3- Add the spinach, soup, and broth. Stir until the soup and broth are smooth.
4- Add the chicken, pasta, and tomatoes. Stir and allow to heat for 5 minutes. Add the cheese and mix to combine.
5- Serve hot.

1 comment:

  1. The pic looks yummy! I have my own similar version of this recipe that I haven't made in years. Thanks for the inspiration to recreate something! Great blog & happy cooking!