It has been another crazy-busy week around here, so I’m sharing another use-what-you-have-in-the-cupboard recipe.
We have affectionately started calling these dishes the “Pantry Gourmet Files.”
Tonight’s dish is Chicken Portabella Afredo Florentine; I know that’s a mouthful for something that is supposed to be easy. It begins and ends by taking items on hand -- canned chicken, baby bella mushrooms, Alfredo side dishes, baby spinach, butter, garlic and some Pinot Grigio -- and cooking them up. This dinner was surprisingly good! I served it with some fresh sourdough bread made earlier in the day.
Ingredients:
1 can white meat chicken, drained
2 packs of Alfredo pasta sides (I used Lipton’s)
1 cup sliced baby bella mushrooms
2 cups uncooked baby spinach
2 tbs butter
1 tbs garlic
¼ cup olive oil
1/3 cup Pinot Grigio
Salt and pepper to taste
In a saucepan, prepare pasta as directed.
In a frying pan over medium heat, pour the oil, add the garlic, chicken, wine, mushrooms and spinach.
Heat through until spinach is wilted and add to cooked pasta.
Serve with fresh crusty bread.
This was one of the easiest meals that I have made in a long time; look for more PG Files to come.
Cheers,
Erik
