Post by Valerie on Jan 30, 2011 15:35:51 GMT -5
I haven't made this, but it was on the back of my cheese bag and sounded really good!
* Prep time: 15 minutes, Cooking time 15 minutes. Serves 4
8 oz rotini or penne pasta
1 10 oz pkg fresh spinach
2 Tbsp flour
1/4 tsp salt
1/4 tsp paprika
8oz boneless skinless chicken breast halves, cut into 2-inch strips
2 Tbsp olive oil
1/2 Cup Italian salad dressing
1/2 Cup chicken broth
1/2 cup finely chopped onion
2 Tbsp lemon juice
1 Tbsp dry sherry
1/4 Cup parmesan cheese
1 Cup shredded mozzarella cheese
Cook pasta according to package directions. When pasta is done, stir spinach into pot with pasta and cook 1 minute. Drain pasta and spinach together, set aside.
Combine flour, salt and paprika in plastic or paper bag. Add chicken strips and toss to coat. Heat oil in large skillet over medium heat; add chicken strips, reserving any flour left in bag. Cook chicken 4 minutes or until no longer pink. Add dressing, broth, onion, lemon juice, sherry and remaining flour. Cook and stir over medium heat 5 minutes or until hot and bubbly. Add drained pasta mixture to skillet. Toss well and heat through. Remove from heat; stir in parmesan cheese and 1/2 cup of mozzarella cheese. Transfer to serving plates and top with remaining cheese.
* Prep time: 15 minutes, Cooking time 15 minutes. Serves 4
8 oz rotini or penne pasta
1 10 oz pkg fresh spinach
2 Tbsp flour
1/4 tsp salt
1/4 tsp paprika
8oz boneless skinless chicken breast halves, cut into 2-inch strips
2 Tbsp olive oil
1/2 Cup Italian salad dressing
1/2 Cup chicken broth
1/2 cup finely chopped onion
2 Tbsp lemon juice
1 Tbsp dry sherry
1/4 Cup parmesan cheese
1 Cup shredded mozzarella cheese
Cook pasta according to package directions. When pasta is done, stir spinach into pot with pasta and cook 1 minute. Drain pasta and spinach together, set aside.
Combine flour, salt and paprika in plastic or paper bag. Add chicken strips and toss to coat. Heat oil in large skillet over medium heat; add chicken strips, reserving any flour left in bag. Cook chicken 4 minutes or until no longer pink. Add dressing, broth, onion, lemon juice, sherry and remaining flour. Cook and stir over medium heat 5 minutes or until hot and bubbly. Add drained pasta mixture to skillet. Toss well and heat through. Remove from heat; stir in parmesan cheese and 1/2 cup of mozzarella cheese. Transfer to serving plates and top with remaining cheese.
