Cheesy Chicken Florentine

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces thin spaghetti
• 1/2 lb boneless skinless chicken breast half
• 1 teaspoon olive oil
• 1 large onion (for about 1 cup chopped)
• 1 tablespoon instant minced garlic
• 1/4 cup madeira wine (see note)
• 1 (10 ounce) container refridgerated reduced-fat alfredo sauce or 1 (10 ounce) container regular alfredo sauce
• 3/4 cup shredded swiss cheese
• 1 (10 ounce) package fresh spinach, washed and de-stemmed
• 1/4 cup parmesan cheese, shredded or grated

Recipe

• 1 cook spaghetti as package directs.
• 2 keep warm.
• 3 heat oil over medium heat in extra-deep 12-inch,non-stick skillet that has a lid.
• 4 peel and coarsely chop onion,adding to the skillet as you chop.
• 5 cook,stirring from time to time,while you begin cuttung the chicken into bite-size pieces.
• 6 this step i do ahead of time.
• 7 add the pieces to the skillet.
• 8 raise heat to medium-high, and cook and stir until the chicken is no longer pink on the surface,about 3 minutes.
• 9 add the garlic and madeira,and stir and cook 1 minute.
• 10 reduce heat to medium, add alfredo sauce,and stir to mix well.
• 11 sprinkle swiss cheese evenly over the chicken mixture, then place the spinach leaves over the cheese.
• 12 the pan may seem too full, but the spinach will wilt down.
• 13 cover the pan and cook 3 minutes to let the spinach begin to wilt.
• 14 uncover, and stir the mixture well.
• 15 serve over cooked,drained spaghetti and sprinkle with parmesan cheese note: dry sherry or apple juice can be substituted for madeira wine.