June 30, 2010

Chicken Florentine and Mostaccioli

I have been meaning to make this for quite some time now. It has either been too hot outside to fire up the oven or I run out of a key ingredient like spinach. This is one of my favorite meals. It is so rich and creamy.


  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/4 butter
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 bag of fresh spinach
  • 1/4 tsp onion salt
  • 1 tbsp lemon juice
  • 1 can 98% fat free condensed cream of mushroom soup
  • 1 tbsp Italian seasoning - Click here for my homemade recipe
  • 1/4 c milk
  • 1/4 c heavy cream
  • 1/2 c Parmesan cheese
  • Sherry wine, splash
  • 1/2 tbsp sugar
  • Freshly ground black pepper, to taste
  • 1/4 c bacon, cooked and chopped
  • 1 c shredded mozzarella cheese
  • 8 oz Mostaccioli

  • Preheat oven to 350 degrees.
  • Heat olive oil in a skillet over medium heat. Saute spinach and season with onion salt. Set aside.
  • In a sauce pan over medium heat, combine butter, garlic, lemon juice, cream of mushroom, Italian seasoning, milk, heavy cream, parmesan, sherry and sugar.
  • In a baking dish, place the spinach on the bottom.
  • Place chicken cubes over the spinach. Season with salt and pepper.
  • Pour sauce over all. Top with bacon.
  • Bake uncovered for 25 minutes.
  • Meanwhile, cook Mostaccioli according to package instructions
  • Remove from the oven and top with mozzarella cheese.
  • Bake an additional 10 minutes.
  • Serve over Mostaccioli.
  • Enjoy!

1 comment:

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