Johnny Carino's Chicken Florentine with Alfredo Sauce
1 quart heavy whipping cream
1 cup parmesan cheese
1 tbsp black pepper
¼ cup whole milk
Sauté heavy cream, milk, and black pepper to a consistent boil.
Remove cream mixture from heat and fold in parmesan cheese.
Store completed sauce in refrigerator until use.
1 oz melted margarine
1 tbsp chopped fresh garlic
½ cup slices mushrooms
¼ cup green onions
1tbsp garlic salt, salt, black pepper
3 oz sliced chicken
¼ cup romano cheese
1 oz heavy cream
4 oz alfredo sauce
10 oz fettuccine pasta
1 tbsp diced roma tomatoes
In a hot sauté pan combine margarine, garlic, chicken, green onions, mushrooms, spice mixture, and spinach.
Once mixture reaches a smooth golden sauted consistency add heavy cream, alfredo sauce, and romano cheese.
Allow sauce to boil and combine well with ingredients, then add fettuccine pasta.
Toss, plate, and garnish with roma tomatoes.