Chicken Florentine With Alfredo Sauce Recipe

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Servings: 2


Cost per serving $2.09 view details
  • 2 tbsp. diet butter
  • 2 skinless & boneless chicken breasts, 8 ounce. each
  • 1 (10 ounce.) pkg. frzn spinach, thawed & liquid removed
  • 1 c. cooked rice (preferably brown rice)
  • 1/4 teaspoon nutmeg
  • 2 tbsp. grated Parmesan cheese


  1. To make sauce, heat skim lowfat milk in a saucepan over medium heat. Don't burn or possibly scald lowfat milk. Add in the butter, garlic, parsley and pepper. While stirring constantly with a wire whisk, gradually add in the cheese and then the flour. Reduce the heat to low, stirring frequently. Cook for about 10 min, till sauce thickens sufficient to coat a spoon. Transfer to gravy boat when ready to serve.
  2. To make chicken, in a large non-stick skillet, place butter over medium heat to heat. Place chicken in pan and cook 4 to 5 min on each side till browned. Remove chicken from pan and cut in diagonal slices 1" thick.
  3. In a saucepan, combine spinach, rice, nutmeg and Parmesan cheese. Heat 3 to 4 min till hot. Spread spinach mix proportionately on 4 plates. Distribute chicken slices equally on top of spinach.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 246g
Recipe makes 2 servings
Calories 305  
Calories from Fat 129 42%
Total Fat 14.7g 18%
Saturated Fat 8.95g 36%
Trans Fat 0.01g  
Cholesterol 62mg 21%
Sodium 270mg 11%
Potassium 724mg 21%
Total Carbs 26.17g 7%
Dietary Fiber 2.6g 9%
Sugars 0.52g 0%
Protein 17.74g 28%
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