Chicken risotto florentine, Photo: Suzanne Pitner
This chicken recipe can be cooked up in about 30 minutes. Served with a salad and a light wine, it can be a complete meal that is very filling.
Ingredients:
2 cups of arborio rice
2 tbsp butter
3 cups of chicken stock
1 cup of wine
1 tsp sea salt
½ tsp freshly ground black pepper
1 lb chicken breast tenderloins
Italian bread crumbs
4 cups of fresh spinach, chopped into small pieces
1 clove of garlic, minced
2 tbsp olive oil
½ cup of fresh grated parmesan cheese
1 jar of alfredo sauce
Salt and pepper to taste
Preparation:
Cook the arborio rice using my basic risotto recipe.
Put the chicken breast tenderloins in a bag with the bread crumbs and shake to coat.
Cook the chicken breast tenderloins in the olive oil until brown. Sprinkle with salt and pepper.
Remove the chicken to a cutting board and put the garlic in the pan.
Cook the garlic for one minute, then add the spinach and cook until it is tender.
While the spinach cooks, cut the chicken into bite size pieces.
Add the chicken and the alfredo sauce to the pan.
When the risotto is done, stir it into the chicken and alfredo sauce.
Serve in bowls with parmesan cheese on top.
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