Chicken Florentine

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Line a 13 x 9 casserole dish with aluminum foil.

3. 3

   Wash chicken and cut into bite sized chunks.

4. 4

   Put the chicken in casserole dish and cover with entire bottle of italian dressing.

5. 5

   add minced garlic to casserole dish, and spread around evenly.

6. 6

   cook in oven for 45 minutes - 1 hour or until no longer pink inside.

7. 7

   If you haven't already, make the alfredo and pesto recipes while the chicken is cooking.

8. 8

   Heat water for boiling the pasta.

9. 9

   Leaving the italian dressing behind, transfer the chicken into a large skillet or saucepan.

10. 10

    Cook the chicken on medium heat for 3-4 minutes.

11. 11

    Add spinach to the skillet and saute for 3-4 minutes, until spinach is tender.

12. 12

    Reduce heat to low and add in the alfredo and pesto.

13. 13

    Mix together and simmer for 10+ minutes.

14. 14

    Once pasta is done, you can drain it and mix it with the sauce, or serve separately (I prefer mixing it all together).

* Per serving · 4 servings · Values may vary.

No additional tips available.