Easy Chicken Florentine

Easy Chicken Florentine

I was asked last week about using leftovers. Someone suggested I do a class on using them up. As I went to make dinner tonight I saw some leftover cooked chicken and an open container of half and half so I decided to share with you what I did. Since the chicken was already cooked the cook time was really short. While cooking the pasta I prepped and cooked the rest of the dish- about 15-20 minutes in total.

Easy Chicken Florentine

1 onion, sliced

oil

3T. flour

1/2 c. half and half or milk

3/4-1  c. chicken stock

6 oz. fresh spinach- about 6 cups

6 oz. cooked chicken, sliced

salt and pepper to taste

hot pepper sauce

hot cooked pasta

While pasta is cooking saute onion in oil in skillet until lightly browned. Toss flour into onion mixture and stir to coat. Add half and half or milk and stock and cook, stirring until mixture comes to a boil. Turn down to a simmer and cook 1 minute longer. Add spinach and cook until spinach is just wilted. Add chicken and heat through, stirring occasionally. Season to taste. Drain pasta and place on serving dish or individual plates. Spoon over the spinach mixture and serve. Makes 2-3 servings.

Adding flour to onions

Cooking the sauce

Adding the chicken