Chicken Florentine

I don't know if this is authentic Italian or not, but I do know that it sure is good! I got this recipe from a store demonstrator at my local Kroger. He is a regular there and never fails to deliver. I changed it slightly. His recipe calls for fontina cheese. I didn't have any on hand, so I used Italian Blend the first time and Monterey Jack mixed with parmesan the second time.They were both yummy! It is a good way to use extra spinach you have, since it has such a short shelf life. This is quick and easy, even though it doesn't taste that way. I serve it with pasta and usually add a little extra cheese and spinach.

Season 1 to 1 1/2 lbs chicken with salt and pepper, or whatever you like to use.
Cook chicken in about 2 ounces of oil on medium high heat.
Add 4 cloves garlic, chopped or mashed in pan, and cook until browned.
Add 1/2 pack of fresh mushrooms, sliced
Cok until browned.
Add 1/2 pint of heavy cream, cooking at a medium boil.
When cream reduces add 2 cups of fresh spinach.
Add 4 ounces of fontina cheese, or cheese of your choice.
Simmer for about 10 minutes, add 1 tablespoon of melted butter and serve with your favorite pasta.
Enjoy!

Turkey Tetrazzini

Got leftover turkey you don't know what to do with? Here is an easy idea. It is delicious and your family won't mind eating these leftovers. If you just can't bear the thought of another turkey sandwich, here's a  good alternative.
Enjoy!

1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 cup whipping cream (heavy)
1 pkg spaghetti (7 oz) cooked and drained
2 cups cooked cubed turkey or chicken
1 small jar mushrooms
1/2 cup parmesan cheese (or more if you like)

Heat oven to 350 degrees.
Heat butter on Low in a 3 qt. saucepan until melted.
Stir in flour, salt, pepper until blended.
Continue cooking over Low heat, stirring constantly, until smooth and bubbly.
Remove from heat.
Stir in broth and whipping cream.
Increase heat and heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Stir in spaghetti and mushrooms.
Pour into a greased 2 qt. casserole dish.
Top with parmesan cheese and bake uncovered for 30 minutes, or until bubbly.