ISO Light Chicken Florentine Recipe

[TieKitty]

Is there such a thing? The recipes I've found have lots of butter and cream. Do you have any light versions?

TIA

[LakeMartinGal]

Here's a somewhat lighter recipe... I have tried it, and really liked it. Be careful, though, if you have one of the newer, hotter crockpots.

Chicken Lasagna Florentine

Ingredients
2 - 10 3/4 oz cans condensed cream of chicken soup (I used light)
1 - 10 oz package frozen chopped spinach, thawed
9 oz diced cooked chicken ( I usually use a couple of breasts)
8 oz reduced fat sour cream
1 cup milk (I used NF)
1/2 cup parmesan cheese, grated
1/3 cup onion, chopped
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
9 lasagna noodles, uncooked
1 cup mozzarella, shredded

Procedure
1. Combine 1st 10 ingredients.

2. Place 3 uncooked noodles in the bottom of a 5 qt slow cooker coated with cooking spray. Spread 1/3 spinach mixture, spinkle with 1/3 cup mozzarella. Repeat 2 more times.

3. Cover with lid. Cook on high for 1 hour. Reduce heat to low and cook an additional 5 hours.

Servings: 8

Nutrition Facts
Nutrition (per serving): 606 calories, 142 calories from fat, 16.1g total fat, 57.8mg cholesterol, 989.6mg sodium, 468.4mg potassium, 82.4g carbohydrates, 3.4g fiber, 2.4g sugar, 31.5g protein, 14.1 points.

Source
Source: Southern Living Slow Cooker Cookbook

[mcgee]

Here's one from CookingLight. I've never tried it but it gets 4 stars.

[TieKitty]

These both look really good. Thanks for posting them. I'll have to try both.

McGee, I tried putting "florentine" into the search field, but nothing popped up.

[mcgee]

Originally Posted by TieKitty

McGee, I tried putting "florentine" into the search field, but nothing popped up.

I did a google search for low-fat chicken florentine and found it that way. I don'thave much luck with other search engines, either.

[ssusan]

This is yummy
-Susan

* Exported from MasterCook *

Three-Cheese Chicken Penne Florentine

Recipe By :Cooking Light, March 2006
Serving Size : 8 Preparation Time :0:00
Categories : Chicken chicken leftover
Chicken/Pasta Main Dish
Spinach and greens Spring

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
16 Ounces 2% low-fat cottage cheese
4 Cups Hot Cooked Penne -- about 8 ounces uncooked tube-shaped
2 cups Shredded Roasted Skinless -- boneless chicken breast
1 cup Shredded Reduced-fat Sharp Cheddar Cheese -- divided
1/2 cup Grated Fresh Parmesan Cheese -- divided
1/2 cup 2% reduced-fat milk
1 Can (10 3/4-ounce) Condensed Reduced-fat, Reduced-sodium -- cream of chicken soup


Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.


NOTES : Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring. You also can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.


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