Low Fat Chicken Florentine Recipes

Steps:

• place the chicken in the bottom of the crock pot.
• layer onions and salt & pepper on top.
• heat broth and pour over chicken.
• place spinach on top, sprinkling with nutmeg.
• cook on low for 5-6 hours.
• de-bone chicken and shred into large pieces and add back into pot.
• one hour before serving, add cream cheese, cheese and milk, mixed with corn starch.
• turn to high for 30-45 minutes to thicken.
• serve over whole grain pasta or brown rice.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Steps:

• Combine flour and basil. Dredge chicken strips in flour mixture. Spray a nonstick skillet with PAM olive-oil flavored cooking spray. Add chicken strips and saute until chicken is cooked through. Remove from heat. Spray skillet again with PAM olive-oil flavored cooking spray. Add garlic, mushrooms and spinach, and saute until mushrooms are cooked and spinach is wilted.