Chicken Florentine Fettucini Recipe

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1 10-oz. pkg. frozen, chopped spinach
Large can chicken or 2 cup cooked, diced chicken
1 pkg. fresh fettucini (dairy section)
1/2 cup butter
8 oz. heavy cream
Large can of parmesan/romano cheese

Microwave the spinach according to the directions on package. Set it aside.

Bring large pot of salted water to a boil. Cook the fettucini, following directions on the package and stirring occasionally.

While the fettucini is cooking, slowly heat the butter and about half of the cream in a small saucepan. Slowly add the cheese to the butter and cream, stirring constantly; this needs to be very creamy and thick.

Drain the pasta in a colander; add the spinach and drained chicken into a large bowl. Slowly add the alfredo sauce, constantly turning over the mixture, adding any of the remaining cheese.

Helpful hints: This is always much better if it is prepared several hours ahead of time and reheated. This ensures that all the flavors go all the way through.

NOTE: This is the husband's version. The wife substitutes half & half for cream and reduces butter to 1/4 C. (Replacing butter with margarine, however, will affect the flavor.) Of course, the husband's version is better!

Submitted by Dan Dowling
Spouse of Norma Dowling, Assistant Buyer

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