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 sautΓ© 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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