Chicken-and-Mushroom Florentine

This recipe is the result of an experiment. The reader was trying to use up what they had on hand, threw some things together, and came up with this wonderful dish. The key to the great taste is shredding the chicken, which allows it to really absorb all of the different flavors. The shredding is easy--We just pull the boiled meat apart with their fingers after it cools. --CL Reader

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 442
Caloriesfromfat 25 %
Fat 12.4 g
Satfat 6.7 g
Monofat 3.5 g
Polyfat 1.3 g
Protein 39.5 g
Carbohydrate 41.8 g
Fiber 3.6 g
Cholesterol 82 mg
Iron 4.1 mg
Sodium 718 mg
Calcium 487 mg

Ingredients

1 (16-ounce) can fat-free, less-sodium chicken broth, divided
4 cups sliced mushrooms
1/3 cup chopped onion
1 (10-ounce) package fresh spinach
1 (12-ounce) can evaporated fat-free milk, divided
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 tablespoon cornstarch
1 cup (4 ounces) shredded part-skim mozzarella cheese
4 cups hot cooked ziti (about 3 cups uncooked short tube-shaped pasta)
Cooking spray
2 cups shredded cooked chicken breast (about 3/4 pound)
1 cup (4 ounces) shredded marbled cheddar and Monterey Jack cheese

Preparation

Preheat oven to 350°.

Bring 1 cup broth to a boil in a large nonstick skillet. Add mushrooms, onion, and spinach; reduce heat, and simmer for 10 minutes.

Combine the remaining broth, 1 cup milk, garlic powder, and salt in a medium saucepan; bring to a simmer. Combine remaining milk and cornstarch in a small bowl. Add cornstarch mixture and mozzarella to broth mixture; cook 2 minutes or until thick.

Arrange pasta in bottom of a 3-quart casserole coated with cooking spray; top with spinach mixture and chicken. Spoon broth mixture over chicken, and sprinkle with cheddar. Bake at 350° for 30 minutes or until cheese melts and begins to brown.

Note:

December 2000