Spinach Mushroom Chicken With Vodka Sauce Food

SPINACH AND MUSHROOM STUFFED SHELLS

Steps:

• Lightly grease a rimmed baking sheet with the oil and set aside.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
• In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
• In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
• In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
• Garnish with more Parmesan and basil leaves, and serve.
• In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.

CREAMY SPINACH MUSHROOM CHICKEN

Steps:

• Place the chicken breasts on a cutting board in front of you. With a sharp knife, carefully slice the chicken breasts in half horizontally to create two thin cutlets.
• Drizzle the olive oil over the chicken then season with salt and pepper on both sides.
• Heat a large skillet or deep frying pan over medium-high heat.
• Add the chicken and allow to sear for 2-3 minutes per side until golden brown. Remove and set aside.
• In the same pan, melt the butter then cook the garlic and oregano for 30 seconds.
• Add the mushrooms and cook until golden brown. Add the spinach and allow to cook for a few minutes until wilted.
• Pour in the cream then bring to a simmer. Allow to gently cook for 5 minutes until the mushrooms are cooked and the sauce has reduced slightly.
• Season the sauce with lemon juice, salt and pepper and stir in the Parmesan cheese.
• Place the chicken back in the pan and cook for another 5 minutes then serve.

CHICKEN WITH SPINACH & MUSHROOM

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
• Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
• Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
• Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
• Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.

SMOTHERED CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
• Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
• In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
• Place the chicken breasts in bottom of 9 x 13" pan.
• Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
• Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
• Evenly distribute the onion and mushroom mixture over the top of the spinach.
• Add salt and pepper to taste.
• Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
• Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
• Serve with a nice risotto or rice pilaf.

CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Season chicken breast with whatever seasoning you like. I use McCormick Grill Seasoning.
• Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired.
• Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. (Tip- grate rind from lemon before cutting in half).
• Add wine, lemon juice and enough water to equal one cup liquid. Deglaze pan and reduce to make a thin sauce.
• Add fresh spinach and cook til wilted.
• Season with fresh pepper and salt.
• Plate veggie saute and place chicken on top.
• Garnish with fresh parmesan on top!

SPINACH MUSHROOM CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Remove all fat from chicken and sprinkle with the seasoned salt. Place the chicken in a casserole dish and cover with foil. Bake the chicken in the oven for 1 hour.
• After 30 minutes, begin chopping the spinach, removing the stems. Saute the mushrooms in two Tablespoons of butter until softened and set aside. Saute the spinach with the remaining butter, until wilted.
• Mix the spinach with the mushrooms.
• Remove chicken from pan and place on each plate while still very warm.
• Top each piece of chicken with 1/2 of mushroom and spinach mixture plus 1 slice of cheese.

SPINACH & MUSHROOM CHICKEN WITH VODKA SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees F. Butterfly each chicken breast. Place between two pieces of plastic wrap and pound until 1/4 inch in thickness. Coat breasts in Sun-Dried Tomato Bread Dipper. In a large skillet, heat the olive oil over medium high heat. Add the onions and saute for 7-8 minutes or until tranlucent. Add the mushrooms and saute for an additional 7-8 minutes or until the mushrooms have reduced by half. Add the spinach and saute for 4-5 minutes. Remove from heat and add in the parmesan cheese. Divide the mushroom, onion, spinach, and cheese mixture equally on top of each chicken breast. Roll chicken breasts up to form tight rolls. Place chicken rolls in a greased baking dish and pour the Vodka sauce on top and bake for 35-40 minutes, or until they reach an internal temperature of 165 degrees F.