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Jasper's Chicken Florentine

Posted by bettyboop50 at american-builder.com.com April 29, 2001

Source: Restaurant Recipes

1 1/2 pounds pasta, combination of spirals, bow-tie and penne
2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, cut into bite-size pieces
3 cups Alfredo Sauce (recipe follows)
2 (9 ounce) boxes frozen spinach, thawed and well-drained
1 pound shredded mozzarella cheese
8 ounces shredded Parmesan cheese
Chopped parsley, for garnish

Boil pasta until al dente (cooking time will probably be less than package directions, so test for doneness). Drain. Heat olive oil in a large pan over medium-high heat; add chicken and saut?2 to 3 minutes until nearly done. Add Alfredo Sauce, spinach, mozzarella and Parmesan cheeses. Cook, stirring, until cheese is melted and sauce is heated through. Toss with pasta and garnish with chopped parsley.

Yields 6 servings.

Alfredo Sauce
2 cups water
1/4 cup half-and-half
1/2 cup heavy cream
1 teaspoon garlic powder
5 tablespoons flour
2 1/2 tablespoons vegetable oil
Salt and pepper, to taste

In a pot over medium heat, place water, half-and-half, cream and garlic and bring almost to a boil. In a separate bowl, combine flour and oil to make a paste. Add 1/4 cup of hot cream mixture to the paste, and stir until smooth. Add paste to cream sauce in pot, whisking, until sauce thickens. If necessary to smooth out sauce, pur? in a blender or food processor. Season to taste with salt and pepper.

Makes 3 cups.

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