Tuesday, October 26, 2010

Anyone know what Florentine is?

Me either. But I know it's spinach...and something...I'm looking, I'm looking...

Huh. Seems that you can make just about anything, add spinach, and voila. Florentine. Good to know.

Makes for a good pantry meal, I'll tell you that. We have food...I just have been knee-deep in freelance, a good new book (The Help, by Kathryn Stockett), and season 6 of Grey's. And therefore have other things to do than cook long, drawn-out meals. Even/especially when my freezer has been costco-sized (tempting to cook something good, but enough frozen chicken that I don't have to)

And so:

Chicken Florentine Pasta
2 breasts of chicken
Cooking spray
About 1.5-2 cups cooked penne pasta
One can cream of broccoli soup
Large handful (2 cups?) baby spinach
Shredded Romano cheese to top

Sprinkle chicken with salt and pepper. Spray hot sauté pan with cooking spray, cook chicken on high about 4 minutes til brown. Turn, cook another 3 minutes, reduce heat to low, add a tbsp or so of water, cover.

Cook about 8 minutes or until done. With a fork and some tongs, pull chicken into small pieces. Add soup, another pinch each salt and pepper, and cook a couple minutes. Add spinach and pasta, mix gently. When the spinach starts wilting, grate cheese over everything (as much as you want...don't be a fat ass, 1/4 cup or so should do.)

-posted out of laziness from my iPhone.

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