In the Kitchen: Chicken Florentine

Johnny Carino's Chicken Florentine with Alfredo Sauce

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.

 Chicken Florentine

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

 ½ cup chopped spinach

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.