It’s been long established that we like to eat, and that we like a variety of good eats. We don’t play favorites with our kids, so it only makes sense to carry that over to food and not play favorites between “healthy” or “let’s-not-read-what’s-really-in-this” food, ’cause you have to have fun every now and then, right?
We do love good food, and it’s a bonus when it has good things in it. It’s even more of a bonus when said good food is easy to cook and can make your friends sing your praises when they come over. That’s like a triple crown in recipe world.
So today, we thought we’d share our favorite melt-in-your-mouth chicken florentine recipe. Just the name sounds fancy, right?
This super simple dish will knock the socks off your mother-in-law, all while convincing her that you are a real life bonafide chef. Seriously, you can prepare and cook this in less than 30 minutes.
What you will need:
• 1 pound organic chicken tenders • Italian Bread crumbs • kosher salt • pepper • extra virgin olive oil • 2 organic eggs • Italian seasoning • 15 oz alfredo sauce • 2 cups shredded baby spinach • Package of tortellini • large tomato • spinach in cream sauce
(This little tidbit is for free: I mention organic chicken and eggs, because not only are they better for you, they simply taste better too. Do a little peek next time you’re at the grocery and compare the color of organic chicken to normal chicken-it’s kind of a big deal.)
Start by mixing the two eggs in a bowl and adding your chicken tenders. Stir them and let them soak for a couple minutes. (Don’t forget to wash your hands every time after you touch the chicken.)
While the chicken is soaking, pour in another bowl 2 cups Italian bread crumbs, 2 tbsp of salt, 2 tbsp of pepper and 3 tbsp of Italian seasoning.
Dip and roll the chicken around in the bread crumb mixture, and set aside on a plate.
Put 5 tablespoons of olive oil in a fry pan, and turn the heat on medium.
While the oil is warming, pour the 15 oz jar of alfredo sauce into a sauce pan and warm it on a low heat for about 9 minutes. Stir it often to prevent burning. At the 9 minute mark, you will want to add the 2 cups of shredded baby spinach and cook for another 3 minutes.
Also in a large sauce pan or fry pan, add the package of tortellini, spinach in cream sauce, 3 tablespoons of Italian seasoning 2 tablespoons salt and 1 and 1/2 cups of water. Cook this for about 9 minutes on a medium high, stirring often. At 9 minutes add in the tomatoes, and cook for another 3 minutes.
While the pasta and sauce are cooking, place your chicken in the fry pan that has been warming the oil. (If the oil pops it is to hot, if there is no sizzle it is to cold.) Cook the chicken for 3 minutes on each side twice, 12 minutes total. (You might have to add a little extra olive oil to finish the cooking.)
Remove the chicken from the oil and place on a plate. Turn the heat off on both the pasta and the sauce.
Serve the pasta alongside the chicken covered in the alfredo and baby spinach sauce. You can also cover the pasta with alfredo sauce. We served ours with a little strawberry salad on the side.
This is one the kids even ate, and we felt like better parents. It’s the little things. And the perfect dish for fall. We hope you enjoy!