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Friday, November 2, 2012

GARLIC CHICKEN, MUSHROOMS AND SPINACH on PASTA


Poor MacDaddy.... I have been so busy with teaching and planning cooking classes that my own husband was eating frozen meals (at least they were homemade) and leftovers... 

Finally, I had a night with no class and enough energy to attempt one of my quick meals...comfort food at its best!

This is one of MacDaddy's favorites...and I'm sorry, I do not have a recipe...it's just a "by guess and by gosh" meal of boneless chicken breasts, mushrooms, garlic, fresh spinach and pasta. (How can you go wrong with these ingredients!) And it can be prepared in less than 30 minutes! I guess you could call it 

Chicken Florentine with Mushrooms

....Whatever you call it, it's DELICIOUS!

Ingredients for 2 servings:

     2 boneless, skinless chicken breasts, cut into thick slices...about 4 per breast
     5 cloves of garlic, peeled and sliced (more or less to taste!)
     Canadian Steak Seasoning* (I use this on EVERYTHING! I love the blend of peppers, garlic and other seasonings.)
     Olive oil
     Butter - about 3 tbsp. (I use Olivio)
     1 pound mushrooms, sliced (I use white or baby bella)
     1 bag fresh spinach
     Pasta - I used mini farfalle (usually use Orzo) I prefer Dreamfields...less carbs!
     Parmesan cheese, shredded
     Milk...or half and half (just a little!)

In a large skillet (I like to use my electric skillet for this), melt the butter and mix with the olive oil...medium heat. Season the chicken with Canadian Steak seasoning and add it to the pan. Add the sliced garlic. Saute' the chicken until done, making sure the all sides are deliciously browned. Remove the chicken from the pan. Add the mushrooms to the pan drippings, adding a little butter if needed (or a little chicken broth). When mushrooms are done, remove from the pan and add the spinach. Just wilt it until all the leaves are tender. Remove from heat. Add the chicken and mushrooms back into the pan to keep warm until plating.

While the chicken, etc. is cooking, prepare the pasta according to the directions on the package. Drain. Place the pasta back into the pot and add Parmesan cheese and a little milk/half and half...just enough to coat the pasta/cheese mixture. (This is a VERY LIGHT version of an Alfredo sauce.)

To plate...place a serving of pasta on a plate. Top it with spinach. Add the chicken, followed by mushrooms. 

*Canadian Steak Seasoning is the name used by Tone's. Weber, Badia, and McCormick have their own blends and names. They are basically the same)

Enjoy!

7 comments:

becky said...

Sounds divine...I'm still working on a Bacon Mac 'n Cheese thing :)

jmac said...

mmmmmmm....was just sitting here wondering what dinner would be tomorrow night! BAM!! looks like you just solved my problem!

how bout them Tigers?? we almost pulled it off!!

jmac said...

I MUST send you some Tony Chachere!!

Moore Minutes said...

Your recipes always make me want a BIG BITE! :) I'm missing you and just wanted to stop over and say hello. Chris says HI too!

The Quintessential Magpie said...

This really sounds absolutely delicious, Jane! I'm wondering if you can use canned mushrooms, but I'm thinking probably not. Love this!

XO,

Sheila

The Quintessential Magpie said...

This really sounds absolutely delicious, Jane! I'm wondering if you can use canned mushrooms, but I'm thinking probably not. Love this!

XO,

Sheila

The Quintessential Magpie said...

Awsome!