Chicken Feta Florentine
2010
A friend served this for lunch and I had to get the recipe from her – it is surprisingly delicious. I am not a lover of cooked vegetables so I was truly surprised at how much I enjoyed this. The Balsamic Vinaigrette and Feta Cheese blend with the vegetables perfectly. I made it for my guys a couple evenings ago and they all enjoyed it. This is a definite repeat recipe and one I would highly recommend you try!
Chicken Feta Florentine
1 1/2 lb chicken breast
10 oz bag of baby spinach
8 oz sliced mushrooms
4 roma tomatoes, sliced
5 oz reduced-fat feta cheese
8oz light balsamic vinaigrette
12 oz angel hair pasta
Cut up chicken into bite-size pieces. Saute in olive oil w/salt and pepper.
Spray a 9×13 dish.
Layer spinach, chicken, mushrooms, tomatoes, then feta cheese. (i added a little shredded Parmesan)
Pour dressing over.
Bake 350 for 30 min.
Serve over cooked pasta.
I used rice rather than pasta, chicken thigh rather than breast and used heirloom tomatoes, but other than that I stuck to the above recipe.
I had some fresh produce leftover which I turned into a delicious sandwich and will share later this week.
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