Skinny Chicken Florentine

Skinny Chicken Florentine

 

Creamy, cheesy, and good for you? This dish is all of that and delicious to boot! We really enjoyed this dish and is a wonderful “figure friendly” dish that your whole family will love. I think I am just a sucker for a creamy sauce, spinach, and pasta! Plus being low in calories and easy to make is another great perk to this wonderful dish.

 

When you want a dish that is actually good for you, but tastes like it is not, this is the perfect dinner for you. Plus, my kids ate it, so bonus points!

 

 Ingredients:

 

  • 1 lb boneless skinless chicken breasts, cubed + cooked
  • 8 oz whole wheat pasta
  • 5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
  • 1 cup low-fat cottage cheese
  • ⅔ cup Parmesan cheese, grated
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp flour
  • 15 oz can chicken broth
  • 2 large garlic cloves, minced
  • Mozzarella (optional – if want to keep calories down, skip it)

 

Directions:

Preheat oven to 375 degrees. Lightly coat a 9×13 baking dish with nonstick cooking spray

Cook pasta according to package directions for al dente, drain and set aside. Mix spinach, cottage cheese, and Parmesan cheese together until smooth. In a pan, heat olive oil. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened, about 3 minutes. Add garlic and bring to a simmer. Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine. Spread evenly baking dish. I added a little Mozzarella cheese to the top. Not necessary, but I liked the little extra cheese. Bake for 30 minutes.

Enjoy!

Skinny Chicken Florentine

Before it’s baked

Skinny Chicken Florentine

Skinny Chicken Florentine

Ingredients

  • 1 lb boneless skinless chicken breasts, cubed + cooked
  • 8 oz whole wheat pasta
  • 5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
  • 1 cup low-fat cottage cheese
  • ? cup Parmesan cheese, grated
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp flour
  • 15 oz can chicken broth
  • 2 large garlic cloves, minced
  • Mozzerela (optional - if want to keep calories down, skip it)

Instructions

  1. Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray
  2. Cook pasta according to package directions for al dente, drain and set aside.
  3. Mix spinach, cottage cheese, and Parmesan cheese together until smooth. I
  4. n a pan, heat olive oil.
  5. Add flour and whisk for 30 seconds.
  6. Add chicken broth and stir until thickened, about 3 minutes.
  7. Add garlic and bring to a simmer.
  8. Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine.
  9. Spread evenly baking dish.
  10. I added a little Mozzarella cheese to the top. Not necessary, but I liked the little extra cheese.
  11. Bake for 30 minutes
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