Chicken Florentine - the Remix

• 3 boneless skinless chicken breasts
• 1 (20 ounce) packagechopped spinach
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 1 12 cups mushrooms (you can used canned or fresh)
• 3 tablespoons butter (unsalted)
• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1 (14 1/2 ounce) box pasta
• salt
• pepper
• garlic and herb seasoning
• Worcestershire sauce
• 1 (14 1/2 ounce) can chicken broth

1. Boil water for pasta.
2. Rinse the spinach thoroughly in a collander and let it drain.
3. In a large sautee pan on med-high flame, heat olive oil, garlic and butter, just to brown the garlic, and melt the butter.
4. Add drained spinach, mushrooms, chicken broth, and salt and pepper to taste.
5. Stir to throughly combine and cook until almost all liquid is absorbed.
6. Stir in marscapone, THEN stir in cream cheese, let simmer on low flame while cooking chicken.
7. While spinach mixture is simmering, pan-sear chicken, adding worcestshire sauce, garlic and herb seasoning, and salt and pepper to taste.
8. While chicken is cooking, add pasta to boiling water and prepare according to box directions.
9. Add cooked chicken to spinach, stir thoroughly, allow to simmer on lowest flame while pasta cooks.
10. Drain pasta thoroughly and pour into serving platter.
11. Pour spinach and chicken mixture over pasta and toss gently.
12. Serve and enjoy!

chicken breasts, spinach, garlic, extra virgin olive oil, mushrooms, butter, cream cheese, mascarpone cheese, pasta, salt, pepper, garlic, worcestershire sauce, chicken broth

Taken from www.food.com/recipe/chicken-florentine-the-remix-472237 (may not work)