Chicken-and-Mushroom Florentine

Name: Chicken-and-Mushroom Florentine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams cups shredded cooked chicken breast (about; 946 milliliters hot cooked ziti (about 3 cups uncooked short tube-shaped pasta); 1 Tbsp cornstarch; 340 grams evaporated fat-free milk, divided; 454 grams fat-free, less-sodium chicken broth, divided; 1 teaspoon garlic powder; 113 grams cup shredded marbled cheddar and Monterey Jack cheese; 946 milliliters sliced mushrooms; 79 milliliters chopped onion; 113 grams cup shredded part-skim mozzarella cheese; 1 teaspoons seasoned salt; 283 grams package fresh spinach

Chicken-and-Mushroom Florentine requires around 45 minutes from start to finish. This recipe makes 6 servings with 486 calories, 38g of protein, and 19g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up spinach, onion, garlic powder, and a few other things to make it today.

Instructions

Preheat oven to 35

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Oven

Bring 1 cup broth to a boil in a large nonstick skillet.

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Broth

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Frying Pan

Add mushrooms, onion, and spinach; reduce heat, and simmer for 10 minutes.

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Mushrooms

Spinach

Onion

Combine the remaining broth, 1 cup milk, garlic powder, and salt in a medium saucepan; bring to a simmer.

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Garlic Powder

Broth

Milk

Salt

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Sauce Pan

Combine remaining milk and cornstarch in a small bowl.

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Corn Starch

Milk

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Bowl

Add cornstarch mixture and mozzarella to broth mixture; cook 2 minutes or until thick.

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Corn Starch

Mozzarella

Broth

Arrange pasta in bottom of a 3-quart casserole coated with cooking spray; top with spinach mixture and chicken. Spoon broth mixture over chicken, and sprinkle with cheddar.

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Cooking Spray