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08-31-2007, 11:26 AM
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Chicken Florentine With Linguini Pasta
Chicken Florentine With Linguini
16 oz of Linguini pasta 1 lb boneless skinless chicken breasts, cut into thin strips 1 package frozen creamed spinach, thawed 1 can of cream of mushroom soup 1-1/2 cups of milk 4oz creamed cheese, cubed Parmesan cheese Fresh or canned musrooms can be added to the sauce, optional Cook pasta according to package directions. Spray a large skillet with cooking spray; heat over mediuim heat. add chicken; cook 3 to 5 minutes or until no longer pink. Add spinach, milk, cream cheese and soup; pepper and salt to taste; heat to boiling. Reduce heat and simmer for 5 minutes. Toss pasta with sauce; sprinkle with parmesan cheese. 6 to 8 servings.     
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